Taco Soup
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Cook time: 
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Serves: 14 cups (7 servings; 2 cups each)
 
Ingredients
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 2 (11 oz) cans Mexicorn, undrained (corn with peppers)
  • 2 (10 oz) cans Rotel
  • 2 (6 oz) can tomato paste
  • 1 (15 oz) can stewed tomatoes
  • 1 lb 93% lean ground beef
  • 1 packet McCormick Taco seasoning mix
  • 2½ cups water, divided
Instructions
  1. In a large stockpot, brown ground turkey meat over medium heat, breaking up with a wooden spoon, until no longer pink.
  2. Turn heat to high; add taco seasoning and ½ cup water. Mix until meat is covered.
  3. Add all canned ingredients and remaining 2 cups of water; stir well.
  4. Bring soup to a boil, reduce heat, and let simmer on low for 20-30 minutes or until ready to serve.
Notes
Recipe submitted by Rainie of Be Well
Nutrition Information
Serving size: 2 cups Calories: 380 Fat: 4.3 Carbohydrates: 54.3 Sugar: 16.4 Sodium: 951 Fiber: 11.7 Protein: 28.2 Cholesterol: 34
Recipe by Prevention RD at https://preventionrd.com/6th-annual-chili-contest-entry-4-taco-soup/