FOODIE FRIDAY -- Taco Soup

This recipe has been in my files for many, many years. I think I picked it up during one of my previous Weight Watcher experiences. Trust me -- the current vision is the BEST version! Originally, it was one WW point per cup, but the calculations were different back then. Now, the points value (after I built the recipe in their program) is roughly 3 points per cup. Personally, I’d err on the heavier side of three and call it 4 points. Once the beef and onions are cooked, the rest of the ingredients are simply dumped in the pan. Easy-Peasy.

Uh, no my kiddo does NOT endorse this soup. I don’t know why, considering she will eat Hot Wings with the HOT HOT sauce on them. But who can fathom the minds of kiddos?

**Yes, this recipe freezes well **

Taco Soup

1 lb. lean ground beef

1 large onion, chopped
3 16-oz. cans Chili beans, undrained
16-oz can whole corn, undrained
16-oz can chopped tomatoes, undrained
15-oz can tomato sauce
1 ½ cups water
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dry salad dressing mix

Cook beef and onion until beef is browned; drain. Mix in the rest of the ingredients. Bring to a boil; reduce heat and simmer 15-30 minutes.

Enjoy!