Lunch: Taco Salad Soup Recipe

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 envelope reduced-sodium taco seasoning
2/3 cup water
4 cups reduced-sodium V8 juice
1 cup chunky salsa

Instructions

In a large saucepan coated with cooking spray, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; cook and stir for 5 minutes or until liquid is reduced.
Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Top each serving with 2 tablespoons of lettuce, 1 tablespoon of tomato and cheese, and 2 teaspoons of green onions and sour cream. Serve with tortilla chips if desired.

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