I'm making my way through the Hungry Girl cookbook, and loving the recipes. This is one I made this weekend and will probably be eating throughout the week. The book places this in the soup section, but it's more of a stew or chili consistency. Also, super easy to make and clean-up, double-plus in my book!
12 servings at 1 generous cup each
Ingredients:
4 oz cooked lean ground beef (or turkey in my case)
3 cans of diced tomatoes (no salt added)
1 can of diced tomatoes, Italian style
16 oz of frozen sweet corn kernels
2 cans of pinto beans, drained
1 can of black beans, drained
1 package of taco seasoning
1 package of ranch dip/dressing seasoning
1/4 cup minced onion
Salt and Pepper to taste
1. Combine all ingredients in a large pot and stir thoroughly.
2. Bring to a boil.
3. Turn down heat and let simmer for an additional 15 minutes.
4. Let it sit for 5 minutes before serving.
This also tastes great the next day as it has a longer time for the flavors to blend.
I like to serve this with a little big of shredded cheddar-jack cheese. I also added more meat to my last batch, but it doesn't need it to be more filling. I used about half of a package of ground turkey, so a little more than a pound.
Enjoy!!
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