Menu

Real Food Makeover: Tricia's Taco Soup - Dump and Go Dinner

<p>A slow cooker family favorite gets a real food makeover. Taco soup is delicious and perfect for down days in between holiday celebrations.</p>
8 Servings Recipe By

Ingredients

  • 1 3/4 cups cook Pinto Beans, Dried
  • 3 cups cook Ground Beef
  • 1 1/4 cups dice Onion
  • 1 3/4 cups cook Kidney (Dark Red) Beans, Dried
  • 1 3/4 cups cook Black Beans, Dried
  • 2 cups Corn, Frozen
  • 1 1/4 cups Diced Tomatoes with Green Chiles
  • 16 ounces Tomato Sauce
  • 7 teaspoons Taco Seasoning
  • 2 teaspoons Parsley, Dried
  • 1 tablespoon Minced Onion, Dried
  • 4 teaspoons Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 458 Calories
  • 13g Total Fat
  • 5g Sat Fat
  • 1g Trans Fat
  • 74mg Cholesterol
  • 1701mg Sodium
  • 51g Total Carb
  • 11g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 37g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients in a slow cooker.
  2. Cook on high for 3-5 hours, or until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients and divide among indicated number of freezer bags.
  2. Remove as much air as possible, then label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place contents of bag in slow cooker.
  3. Cook on high for 3-5 hours, or until heated through.

© 2024