Sunday, January 26, 2014

Taco Scoop-Soup

This is probably one of my favorite dinners.  Ever.  It's delicious, yes, but it is also way too easy to make.  And fun to eat.  Yup.  You'd have to be crazy not to like it.

2 lbs hamburger meat
2 tbsp taco seasoning
1 onion, chopped
1 can beef broth
1 can rotel
1 can corn (do not drain)
1 can black beans (do not drain)
Shredded cheese
Tortilla chips (I actually fry up fresh corn tortillas to make huge chips for dipping, but any tortilla chips work fine!)

In a skillet, brown hamburger meat with onion.  Drain grease, then add taco seasoning, stirring until evenly coated.  While meat is browning, in a large soup pot, add all other ingredients and bring to a boil, then lower to a simmer.  Add browned meat, heating back to a simmer.

We like to use a slotted spoon to drain off most of the liquid when we add to our bowls, then we stir in a heap of shredded cheese (about 1/2 cup) and stir it in until it's all melty and delicious.  Then we use our chips to scoop up the soup and gobble it up!  The reason I fry up corn tortillas instead of simply buying corn chips is to help us to count carbs.  I usually make each of us 3 or 4 tortillas each.

This reheats exceptionally well, but if you have leftovers, store them with the liquid, even if you drain it off like we do.  Just makes reheating easier.

If divided into 4 equal portions, each serving is about 27 carbs, plus the carbs for each tortilla.

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