1 pound lean ground beef
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
TOPPINGS:
3/4 cup shredded lettuce
6 tablespoons chopped fresh tomatoes
6 tablespoons shredded reduced-fat cheddar cheese
1/4 cup chopped green onions
1/4 cup fat-free sour cream
Tortilla chips, optional
Directions:
In a large saucepan coated with cooking spray, cook the beef, onion and pepper over medium heat until meat is no longer pink and vegetables are tender; 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. Yield: 6 servings.
Nutrition Facts: One serving: (1-1/3 cups soup with toppings, calculated without chips); Calories: 233; Fat: 7g; Saturated Fat: 3g; Cholesterol: 44mg; Sodium: 707 mg; Carbohydrate: 19g; Fiber: 4g; Protein: 19g; Diabetic Exchange: 3 vegetable, 2 lean meat, 1/2 starch.
(Photo and recipe courtesy of TasteOHome.com)
