This Recipe was sent to us from Sheri Terrell in the Evening Boot Camp Class.
Sheri has been with our program since May of 2008.
4 oz. cooked extra-lean ground beef, drained
One 10 oz. package frozen sweet corn kernels
Two 15 oz. cans pinto beans, rinsed and drained
One 15 oz. can black beans, rinsed and drained
Three 14.5 oz. cans no-salt-added diced tomatoes
One 14.5 oz. can Italian-style diced tomatoes
1 envelope taco seasoning mix
1 envelope ranch dip/dressing mix
¼ cup minced onions
Salt and pepper, to taste
Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil. Reduce heat to low and let simmer for 15 minutes. Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.
Makes 12 servings
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