1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided (I use chicken broth)
2 28-oz. cans diced tomatoes (I only use 28 total ozs of petite diced tomatoes--I like petite better)
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained ( I use1 cup of frozen)
Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.---obviously add your points accordingly if you are a WW follower. I typically eat it with Garden of Eden Yellow Corn Tortilla Chips, for 12 chips is 4 points, but for 8 points its a great lunch!
Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.
Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.
Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.