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RECIPE
16 INGREDIENTS6 STEPS30MIN

Taco Soup

3.0
2 Ratings

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Wok & Skillet

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Here’s a really simple, easy-to-make soup that literally just takes minutes to throw together. Warm soup paired perfectly with a cold, refreshing dollop of sour cream and diced avocado on top makes it perfect for summer or winter! Not to mention the yummy crunchy corn chips sprinkled on top.
30MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
1
Small  Yellow Onion , diced
or Small White Onion
1 lb
Ground Beef
3 Tbsp
Taco Seasoning
1 cup
Water
1 3/4 cups
1 can
(14.5 oz)
Fire Roasted Diced Tomatoes
1 can
(15.5 oz)
Pinto Beans
1 can
(14.5 oz)
Red Kidney Beans
1 can
(8.5 oz)
1 can
(6 oz)
Sliced Black Olives , drained
to taste
Corn Chips
1
Avocado , diced
to taste
to taste
to taste

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Nutrition Per Serving

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CALORIES
1352
FAT
40.7 g
PROTEIN
81.9 g
CARBS
201.7 g

Cooking Instructions

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Step 1
In a large stockpot, heat up Olive Oil (2 tablespoon) over medium heat and saute Yellow Onion (1) until translucent. Turn up the heat to med-high, and add Ground Beef (1 pound). Saute till cooked.
Step 2
Add Taco Seasoning (3 tablespoon) and Water (1 cup). Mix well.
Step 3
Add Stewed Tomatoes (14.5 ounce) and Fire Roasted Diced Tomatoes (1 can).
Step 4
Drain Pinto Beans (1 can), Red Kidney Beans (1 can), Corn (1 can), and Sliced Black Olives (1 can) and add to pot.
Step 5
Let simmer over low heat for about 15 minutes.
Step 6
Serve with Corn Chips (to taste), Avocado (1), Sour Cream (to taste). Garnish with Fresh Cilantro (to taste) and Lime (to taste). Enjoy!

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Nutrition Per Serving
Calories
1352
% Daily Value*
Fat
40.7 g
52%
Saturated Fat
10.4 g
52%
Trans Fat
0.6 g
--
Cholesterol
99.8 mg
33%
Carbohydrates
201.7 g
73%
Fiber
69.8 g
249%
Sugars
16.3 g
--
Protein
81.9 g
164%
Sodium
1254.4 mg
55%
Vitamin D
--
--
Calcium
348.8 mg
27%
Iron
22.2 mg
123%
Potassium
2358.3 mg
50%
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