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Food For Thought: Taco Soup

October 21st, 2013

Taco Souptaco soup 1 1 lb 93/7 lean ground beef or turkey
1 can low-sodium diced tomatoes
1 can diced tomatoes with green chilies
1 can low sodium black beans
1 can low sodium kidney beans
½ bag frozen chopped peppers and onions (1-1½ cups)
½ -1 packet reduced sodium taco seasoning mix
Chili powder, cumin, and cayenne pepper to taste
1 ½ cups water
2 cups corn

Preparation:
1. In non-stick sauce pot sauté meat over medium heat for about 8 minutes until done
2. Drain off any excess fat
3. Add remaining ingredients and meat to crock pot
4. Bring to boil
5. Cover and cook on low for 4-8 hours. Makes 10 servings

Options:
Current dietary recommendations suggest including more plant based meals for improved health and nutritional quality. Wondering how to make this work for you? Try out this tasty recipe using baked tofu nuggets. High in protein and cancer-protecting isoflavones while containing no cholesterol and virtually no saturated fat, this is a tasty way to do something good for your body! Keep these in the refrigerator for a quick protein source to add to a colorful stir fry or a crisp salad. Learn to drain tofu for preparation here

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One Response to “Food For Thought: Taco Soup”

  1. Brad says:

    The perfect thing for a cool fall day! One of my new favorite recipes. Easy to throw together with items I usually have on hand. (May require a substitution here and there).

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