Taco Soup
Recipe from
Betty Crocker
Dinner in 10 minutes? Try this hearty bowl of soup that gets a jump start from Progresso® soup and a refrigerated meaty sauce.
Ingredients
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1 canProgresso® hearty tomato soup (19 ounces)see savings
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1/2 cuprefrigerated taco sauce with seasoned ground beef (from 18-ounce container)see savings
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1 canOld El Paso® chopped green chiles (4.5 ounces)see savings
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1/4 cupshredded Monterey Jack cheese (1 ounce)see savings
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1/4 cupcrushed corn chipssee savings
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Directions
1.
In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot.
2.
Top individual servings with cheese and corn chips.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 420 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 45mg; Sodium 2490mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 26g); Protein 15g. Daily Values: Vitamin A 35%; Vitamin C 25%; Calcium 20%; Iron 15%. Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 2 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet.
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