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Quick Taco Soup
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 1/2 Vegetables , 1 Meat , 3 Starch , 1/2 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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Ingredients Directions
  1. Preheat oven 350°F.
  2. Coat large saucepan with cooking spray. Heat over medium-high until hot. Add beef and onion.
  3. Sauté 6 minutes or until beef is browned.
  4. 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.
  5. 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.
  6. Divide lettuce between 5 soup bowls. Ladle beef mixture equally over lettuce. Top with cheese and cilantro, if desired. Serve with tortilla wedges.

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