Sunday, August 2, 2009

Taco Soup

3/4 lb 93% lean ground beef
1 (16 oz) can no-salt-added pinto beans, rinsed and drained
1 (1 oz) package 40% less sodium taco seasoning
2 cups water
1 cup frozen whole kernal corn, thawed
1 (14.5 oz) can Mexican style stewed tomatoes, chopped

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add beef, and cook 4 minutes or until meat is no longer pink; stir to crumble.

Mash half of beans with the back of a fork or a potato masher. Add mashed beans, whole beans, taco seasoning, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

5 servings at 1 1/3 cup
calories 202
Weight Watchers Points: 4

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