 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Savory and satisfying, this thick chili-like soup has a mild taco flavor and eye-appealing color. It comes together quickly and always brings compliments, says Marylou von Scheele from University Place, Washington. A meal in itself, the recipe can easily be doubled to make more servings. Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 envelope reduced-sodium taco seasoning |
2/3 cup water |
4 cups reduced-sodium v8 juice |
1 cup chunky salsa |
toppings: |
3/4 cup shredded lettuce |
6 tablespoons chopped fresh tomatoes |
6 tablespoons shredded reduced-fat cheddar cheese |
1/4 cup chopped green onions |
1/4 cup fat-free sour cream |
tortilla chips, optional |
Directions:
1. In a large saucepan coated with cooking spray, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; cook and stir for 5 minutes or until liquid is reduced.
2. Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Top each serving with 2 tablespoons of lettuce, 1 tablespoon of tomato and cheese, and 2 teaspoons of green onions and sour cream. Serve with tortilla chips if desired. Yield: 6 servings.
|
|