Taco Soup

Name: Taco Soup
Yield: 10 servings
Ingredients: 1 pound lean ground beef; 2 cans diced tomatoes (14.5 oz); 3 cups corn (2-15.5 oz low-sodium cans, rinsed and drained); 2 cans red kidney beans, low-sodium (15.5 oz each, rinsed and drained); 1 1/2 teaspoons chili powder; 3/4 teaspoon cumin powder; 3/4 teaspoon garlic powder; 1/3 cup water

Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Top this ground beef and bean taco soup with shredded lettuce and fat-free sour cream or nonfat yogurt for the full taco experience.

Makes

10 servings

Ingredients

1 pound lean ground beef
2 cans diced tomatoes (14.5 oz)
3 cups corn (2-15.5 oz low-sodium cans, rinsed and drained)
2 cans red kidney beans, low-sodium (15.5 oz each, rinsed and drained)
1 1/2 teaspoons chili powder
3/4 teaspoon cumin powder
3/4 teaspoon garlic powder
1/3 cup water

Directions

Wash hands with soap and water.
Brown meat in a pot over medium heat.
Put meat in a strainer to drain fat. Rinse with hot water.
Mix all the ingredients in the same pot and cook on low for an hour.

Notes

Learn more about: Tomatoes Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.