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Taco Supper in a Bowl

This recipe is high on my family's list of favorites! It makes a hearty supper.
  • Total Time
    Prep: 20 min. Cook: 70 min.
  • Makes
    12-14 servings


  • 1-1/2 pounds ground beef
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 2 cans (28 ounces each) stewed tomatoes
  • 4 cups water
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 tablespoons canned chopped green chilies
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 package (15-1/2 ounces) tortilla chips
  • 2 medium ripe avocados, peeled and chopped
  • 8 cups shredded lettuce
  • 4 cups shredded sharp cheddar cheese
  • Salsa


  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, water, beans, chilies, cumin, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
  • To serve, break tortilla chips into soup bowls; top with avocados and lettuce. Spoon soup over lettuce. Garnish with cheese and salsa.
Nutrition Facts
1 cup: 470 calories, 25g fat (11g saturated fat), 58mg cholesterol, 638mg sodium, 40g carbohydrate (6g sugars, 7g fiber), 23g protein.

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