The weather here in the UK doesn’t seem to be able to make up its mind! One day is bright and sunny and we think spring has sprung (along with a a little warmth) and the next it is cold and chilly with a persistent sleet-like rain. Today is one of the latter and I need warming up. This taco style soup is just the ticket and made quickly in a pan for speed.
I have used an Old El Paso taco seasoning mix (the one with 40% less sodium) and the quantity makes 4 generous normal-sized portions. It freezes well so pack some away in the freezer for later eating if needs be, because I don’t think this weather is changing appreciably in the next week or two!
TASTY TACO SOUP
450 g/1 lb extra-lean minced/ground beef
3 spring onions/scallions, chopped
1 x 25 g/1 oz package Old El Paso taco seasoning mix
2 x 400 g/14 oz cans chopped tomatoes
100 g/generous ½ cup frozen sweetcorn kernels
250 ml/1 cup water
50 g/½ cup grated/shredded low-fat Cheddar or mature cheese
- Cook in the beef in a large non-stick pan until well browned and thoroughly cooked (no longer pink)
- Add the spring onions/scallions and the taco mix, stirring well. Cook for 1 minute.
- Stir in the tomatoes, sweetcorn and water. Bring to the boil, reduce the heat and simmer for 10 minutes.
- To serve, ladle the soup into bowls and top with the grated/shredded cheese.
WLS PORTION: ½
CALORIES PER PORTION: 251
Image courtesy of Pillsbury.com