Taco Soup

If you're looking for a quick, delicious, and healthy meal then look no further. This is one of my favorite go-to meals and it's perfect for cold nights or days when you really don't want to bother with dinner. Not to mention, it's extremely flavorful and filling. Its consistency is more like a chili, but it really doesn't matter—just enjoy it!

A few things: the recipe below is basically a starting point. I've interchanged the ingredients with whatever I have on hand, like black beans, pinto beans, ground turkey, etc. Also, it freezes really well.

Taco Soup

makes around 8 servings (around 7 WW points+)

adapted from All Recipes 

Ingredients:

• 1 pound ground beef (we use extra lean beef)
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water (I fill up the empty cans of beans with water to get anything left in there)
• 2 (14.5 ounce) cans peeled and diced tomatoes (if you like things spicy, get tomatoes labeled "zesty," "chili," or with jalapenos mixed in)
• 1/4 to 1/2 cup nacho jalapenos, finely chopped
• 1 (1.25 ounce) package taco seasoning mix (we use the "hot" variety) OR make your own!
• Shredded cheese (optional)
• Green onion (optional)
• Tortilla (optional)
• Sour cream (optional)

Directions

In a medium skillet, cook onions, ground beef, and taco seasoning until browned over medium heat. Drain, and set aside.

Place ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, and jalapenos in a slow cooker. Mix to blend; cook on low for 8 hours. Top individual servings with cheese, green onions and/or sour cream; serve with tortilla or bread. Enjoy.