When you’re looking for a nutritious and new dinner recipe that’s easy, quick, and likely to please your whole family, look no further than one of our all- time favorite recipes, Taco Soup. It’s the perfect hearty winter meal that will leave your family full, satisfied and—just like many of my friend’s kids—asking for it often.
My Taco Soup recipe puts a balanced spin on Mexican food with the ideal 40-30-30 ratio of carbohydrates, protein, and fat. Even on busy days, you can throw it together in minutes, turn it down to simmer for 30 minutes and it’s ready to enjoy. Serve up a bowl and let family members top it with their choice of a little sour cream, shredded cheese, and crumbled corn taco shells. For those who prefer a little more heat, dice a fresh jalapeno pepper as part of the toppings. 40-30-30 Taco Soup is a healthy, balanced, warming meal for a cold winter day.
Note: Look for and choose organic ingredients whenever possible.
40-30-30 Taco Soup
- 1 1/2 pounds extra-lean ground beef
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 clove minced garlic
- 28-ounce can of diced tomatoes with juice
- 15-ounce can of tomato sauce
- 15-ounce can of black beans, with juice
- 1 cup of fresh, canned, or frozen corn
- 1 package of taco seasoning mix
Directions: In a large soup pot, heat oil. Add the ground beef and brown. Add onion and garlic and cook for 5 minutes. Add canned tomatoes, tomato sauce, beans, corn, and taco seasoning mix. Bring to a simmer for 30 minutes longer.
- Sour Cream (low-fat)
- Shredded cheddar cheese
- Crumbled hard taco shells
- Diced jalapeno pepper (optional)
Joyce Daoust is a Certified Nutritionist, Balance Bar® spokesperson and national best-selling co-author of THE FORMULA, A Personalized 40-30-30 Weight Loss Program.