YUM-YUM! This recipe was sooo good,
I ate it before I could take a picture!
Description: This recipe is a good source of Vitamin C, which keeps gums and blood vessels healthy.
YIELD: 12 servings
TIME: N/A
NUTRITIONAL INFO (PER SERVING): Calories 180, Total Fat 4.5 g, Cholesterol 25 mg, Sodium 670, Protein 17 g
TAGS: Hardy, Taco, Soup, Healthy, Dinner
INGREDIENTS:
• 1 pound extra lean ground beef
• 1 medium green bell pepper, diced
• 1 large yellow onion, diced
• 3 cups hot, 99% fat-free beef broth,
• 1 can (14.5-ounce) tomatoes, chopped with liquid
• 1 can (15.5-ounce) pinto beans
• 1 can (15.25) ounce whole kernel corn
• 4 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 6 crisp taco shells
• 2 cups (16 ounces) grated cheddar cheese
DIRECTIONS:
1. Brown meat, pepper, and onions in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.
2. Add broth, tomatoes, beans, corn, and seasonings.
3. Reduce heat to low (250 degrees in an electric skillet), cover and simmer for 20 minutes.
4. Crumble 1/2 taco shell in each bowl, add soup, and top with cheese.
5. Serve hot.
6. Refrigerate leftovers within 2-3 hours.
