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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Quick Taco Soup

Source: dLife

Ground beef, onions, pinto beans, tomatoes, and stewed tomatoes served on a bed of lettuce with baked tortillas.

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	397.6

Total Carbs	56.9 g

Dietary Fiber	14.8 g

Sugars	6.7 g

Total Fat	8.0 g

Saturated Fat	3.5 g

Unsaturated Fat	1.3 g

Potassium	781.8 mg

Protein	26.6 g

Sodium	1039.6 mg

Dietary Exchanges 8.0 Fat, 2.2 Vegetables, 0.9 Meat, 2.9 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven 350°F.
Coat large saucepan with cooking spray. Heat over medium-high until hot. Add beef and onion.
Sauté 6 minutes or until beef is browned.
Add beans, stewed tomatoes with juice, diced tomatoes and green chilies, and chili powder. Bring to boil, reduce heat to low. Cover and simmer 10 minutes.
Place tortillas on baking sheet. Coat tortillas lightly on both sides with cooking spray. Using pizza cutter, cut each tortilla into 6 wedges. Bake 5 minutes.
Divide lettuce between 5 soup bowls. Ladle beef mixture equally over lettuce. Top with cheese and cilantro, if desired. Serve with tortilla wedges.