Publisher Photo
Publisher Photo
Our family loves tacos and taco salad, so I thought it would be fun to make soup that tastes like a taco. Whenever someone new tries it, they ask for the recipe.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/4 pound ground beef
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 3/4 cup canned kidney beans, rinsed and drained
  • 3/4 cup frozen corn, thawed
  • 2 tablespoons taco sauce or salsa
  • 1 tablespoon chopped green chilies
  • 1 to 1-1/2 teaspoons chili powder
  • Dash garlic salt
  • Dash onion salt
  • Crushed tortilla chips, shredded cheddar cheese and sour cream

Directions

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, kidney beans, corn, taco sauce, chilies, chili powder, garlic salt and onion salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve over crushed tortilla chips. Garnish with cheese and sour cream. Yield: 2 servings.
Originally published as Taco Chili in Cooking for One or Two Cookbook 2003, p53

Nutritional Facts

1 cup: 299 calories, 6g fat (2g saturated fat), 28mg cholesterol, 837mg sodium, 46g carbohydrate (14g sugars, 9g fiber), 20g protein.

  • 1/4 pound ground beef
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 3/4 cup canned kidney beans, rinsed and drained
  • 3/4 cup frozen corn, thawed
  • 2 tablespoons taco sauce or salsa
  • 1 tablespoon chopped green chilies
  • 1 to 1-1/2 teaspoons chili powder
  • Dash garlic salt
  • Dash onion salt
  • Crushed tortilla chips, shredded cheddar cheese and sour cream
  1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomatoes, kidney beans, corn, taco sauce, chilies, chili powder, garlic salt and onion salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serve over crushed tortilla chips. Garnish with cheese and sour cream. Yield: 2 servings.
Originally published as Taco Chili in Cooking for One or Two Cookbook 2003, p53

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