A blend of shredded cheddar and Monterey Jack cheeses make this 25-minute taco soup as cheesy as it is easy.
What You Need
Original recipe yields 12 servings
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
3 cans (15.5 oz. each) mild chili beans
1 can (14.5 oz.) whole tomatoes, undrained
1 can (14.25 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1-1/2 cups water
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Brown meat with onions and garlic in large saucepan; drain. Return meat mixture to pan.
Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
Serve topped with cheese.
Serve with one or more other taco toppings, such as BREAKSTONE'S or KNUDSEN Sour Cream, and chopped fresh cilantro.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0.5g
Total Carbohydrates 27g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.