Taco Supper in a Bowl Recipe

Taco Supper in a Bowl Recipe
Taco Supper in a Bowl Recipe photo by Taste of Home
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Taco Supper in a Bowl Recipe

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

Ingredients

  • 1-1/2 pounds ground beef
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 2 cans (28 ounces each) stewed tomatoes
  • 4 cups water
  • 1 can (28 ounces) kidney beans, 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 avocado, peeled and chopped
  • 8 cups shredded lettuce
  • 4 cups shredded sharp cheddar cheese
  • Salsa

Directions

In a soup kettle or Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; 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. Yield: 12-14 servings.
Originally published as Taco Supper In A Bowl in Country December/January 2005, p51

Nutritional Facts

1 cup: 470 calories, 25g fat (11g saturated fat), 58mg cholesterol, 638mg sodium, 40g carbohydrate (6g sugars, 7g fiber), 23g protein.

  • 1-1/2 pounds ground beef
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 2 cans (28 ounces each) stewed tomatoes
  • 4 cups water
  • 1 can (28 ounces) kidney beans, 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 avocado, peeled and chopped
  • 8 cups shredded lettuce
  • 4 cups shredded sharp cheddar cheese
  • Salsa
  1. In a soup kettle or Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, water, beans, chilies, cumin, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
  2. To serve, break tortilla chips into soup bowls; top with avocados and lettuce. Spoon soup over lettuce. Garnish with cheese and salsa. Yield: 12-14 servings.
Originally published as Taco Supper In A Bowl in Country December/January 2005, p51

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