Show Subscription Form




Taco Soup with Corn Recipe

Publisher Photo
We first sampled this soup when we were camping with friends. Cooks around here use beans in lots of different dishes. It's easy to whip up this soup when time is short. - Jane Ficiur, Bow Island, Alberta
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 10 servings

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 2 cans (15 ounces each) Italian tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (12 ounces) whole kernel corn, undrained
  • Shredded cheddar cheese
  • Tortilla chips

Nutritional Facts

1 serving (1 each) equals 234 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 523 mg sodium, 18 g carbohydrate, 4 g fiber, 21 g protein.

Directions

  1. In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the tomato sauce, beans, tomatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Serve with tortilla chips. Yield: 10 servings (2-1/2 quarts).
Originally published as Taco Soup in Taste of Home Ground Beef Cookbook 1999, p126

Nutritional Facts

1 serving (1 each) equals 234 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 523 mg sodium, 18 g carbohydrate, 4 g fiber, 21 g protein.

Reviews for Taco Soup with Corn

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT