Ground beef and chopped onions get a Tex-Mex makeover with taco seasonings in this 30-minute cheesy chili soup.
What You Need
Original recipe yields 12 servings
1 lb. ground beef
1 onion, chopped
3 cans (15.5 oz. each) reduced-sodium kidney 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
1/2 tsp. ground cumin
1-1/2 cups water
1-1/2 cups KRAFT Shredded American & Cheddar Cheeses
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Let's Make It
Brown meat with onions 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.
Pair this recipe with fresh fruit and fat free milk for a great take-to-work lunch.
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 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 9g
* 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.