Taco Soup
1 lb ground beef
1 onion, chopped
2 14.5 ounce cans of tomatoes with green chilies
2 15 ounce cans of pinto beans (rinsed and drained)
1 15 ounce can of black beans (rinsed and drained)
1 15 ounce can of corn
1 pkg ranch style dressing mix
1 pkg taco seasoning mix
1 cup water
1 winter squash, such as Acorn squash, cut in half (optional)
First cook the Acorn Squash in the pressure cooker for about 15 minutes. ( I am really not sure because I haven't cooked it in there yet.) So, that is my guess. Remove the squash and brown the ground beef. Place in a colander and rinse it under hot water. Cook the chopped onion until translucent. Then add the ground beef back in. Now just dump all of the rest of the stuff in. Scrape the squash into the soup and heat. You can eat this immediately or let it simmer for 20 minutes or so. If you think it is too thick, add more water. I really like this with the squash in it. It adds a subtle sweetness to the soup.
Add: Tortilla strips (found in the salad section of your store.)
Greek yogurt or no fat sour cream
Cheese
Serves 8
1 1/2 cup servings
285 calories
285 calories
Calories with 2 T Tortilla strips (30 cal.) and 1 T greek yogurt (15) and 1/2 ounce cheese (50) are:
380 calories
Picture coming soon!
This is a take on one of my favorite salads. If you love Mexican Food go and check out her mouth watering Mexican recipes.
If you aren't drooling by the time you get to the bottom of her mouthwatering recipes then you must have been badly neglected as a child!
These looking absolutely fantastic! A splurge at our house for sure, but still, I think that I will put them on the menu.
My wonderful husband Corey made these for dinner the other night with some shrimp we found on sale at Sam's Club. He used cayenne pepper instead of chile powder and corn tortillas instead of flour, but they were the YUMMIEST things I've ever had! You must must must must must try them!