If you are anything like me this “stay at home” order which I affectionally refer to as “lock down” has not been very kind to my waistline.  It has given me too much time to bake, try new recipes and make lots of things I usually don’t have time to make in a busy week.  The biggest problem is that I can’t share with my Bellomo teammates or friends and my mom and I end up eating everything ourselves. 

And, to be honest, exercise is not my activity of choice so….   Today’s recipe is one I first learned many years ago at Weight Watchers.  It is diet friendly but you can certainly go overboard with the “add-ons” so if you are trying to eat healthy just don’t overdo.  All the flavor of tacos without the mess!

Taco Soup

1 lb. ground beef

2 c. chopped onion

2 16 oz. cans diced tomatoes

2 15 oz. cans pinto beans, drained

16 oz. can tomato sauce

2 c. water

16 oz jar of Pace Picante Sauce

1 envelope taco seasoning

½ tsp. ground cumin

1 small can chopped green chilies

Brown the meat and onion in a skillet on the stove.  Drain off the excess fat. Put the meat/onions and all other ingredients into a crock pot.  Heat on high to bring to a boil, approximately 1 hour.  Reduce heat to low and cook 4 hours stirring occasionally.  Makes 8 servings of approximately 1 ½ cups each.  Serve with shredded cheese and sour cream and a few baked tortilla chips.  

If you don’t have time for the crock pot you can make this on the stove top, just simmer for 2 hours for best flavor but you can eat immediately as well.  This freezes well if you have leftovers.