Creamy Taco Soup
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 3-1/4 quarts.
This is a quick-and-easy recipe to make, and it's one of our favorite meals for cold winter nights.
Ingredients
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1-1/2 pounds ground beef
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1 large onion, chopped
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1 can (15 ounces) pinto beans, rinsed and drained
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1 can (14-1/2 ounces) stewed tomatoes
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1 can (10 ounces) diced tomatoes and green chiles
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1 can (10 ounces) chili without beans
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1 pound Velveeta, cubed
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Salt, pepper and garlic powder to taste
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2 cups sour cream, divided
Directions
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1.
In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted. Stir in 1 cup sour cream; heat through (do not boil). Garnish with remaining sour cream.
Nutrition Facts
1 cup: 333 calories, 20g fat (12g saturated fat), 76mg cholesterol, 746mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 21g protein.
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