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Taco Soup with Dietary Exchanges




Source of Recipe


unknown


List of Ingredients




Nonstick cooking spray
1/2 pound 95% lean ground beef
1 cup chopped onion
1 can (16 ounces) pinto beans in Mexican-style sauce
1 can (about 14 ounces) no-salt-added stewed tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies
2 teaspoons chili powder
5 (8-inch) corn tortillas
5 cups shredded iceberg lettuce
1/2 cup shredded low-sodium reduced-fat sharp Cheddar cheese
1/4 cup chopped fresh cilantro (optional)

1. Preheat oven to 350°F. Spray large saucepan with cooking spray. Heat over medium-high heat until hot. Add beef and onion. Cook and stir 6 minutes or until beef is browned. Add beans, stewed tomatoes with juice, diced tomatoes and green chilies and chili powder. Bring to a boil. Reduce heat to low. Cover and simmer 10 minutes.

2. Place tortillas on baking sheet. Spray tortillas lightly on both sides with cooking spray. Using pizza cutter, cut each tortilla into 6 wedges. Bake 5 minutes.

3. Divide lettuce among 5 soup bowls. Ladle beef mixture evenly over lettuce. Top with cheese and cilantro, if desired. Serve with tortilla wedges.

(1 cup soup (with 1 cup lettuce, about 1 tablespoon plus 2 teaspoons cheese and 6 tortilla wedges))
Calories 328
Calories from Fat 30 %
Total Fat 11 g
Saturated Fat 3 g
Cholesterol 39 mg
Carbohydrate 38 g
Fiber 9 g
Protein 20 g
Sodium 612 mg
Dietary exchanges
2 Starch
1 Vegetable
2 Meat
1 Fat




Recipe