Taco Soup

This was very tasty and fast. The leftovers tasted great too, so it's a good healthy snack to keep in your fridge. You can also put it all in a crockpot if you want to do it that way. It uses a lot of food storage ingredients, so it's a cheap meal too. This is another one from Our Best Bites.

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1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
2 15-oz. cans tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.
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1. Heat a large soup pot over medium heat.
2. When ready, brown the ground beef with the onion and garlic.
3. When almost brown, add the taco seasoning and 1 c. water.
4. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes.
Serve with desired toppings.

Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Nutritional Information: Calories: 188 Fat: 3.6g Fiber: 8.6g Protein: 15.8g