Taco Soup
Avocado-Chive Crispbreads
Ingredients
- 1 lb lean ground beef
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ⅛ tsp salt
- 1 (32-oz) carton low-sodium beef broth
- 2 (10-oz) cans diced tomatoes with green chiles
- 1 (15-oz) can pinto beans, drained and rinsed
- 2 Tbsp lime juice
- ¾ cup shredded Cheddar cheese
- ½ cup chopped pickled jalapeños
Instructions
- Cook beef, onion, bell pepper, chili powder, cumin, and salt in a large pot over medium-high heat 6 minutes until beef is browned and crumbly.
- Stir in broth, tomatoes, and beans. Bring to boil. Cover, reduce heat and simmer 20 minutes until the vegetables are tender.
- Stir in lime juice. Top each serving with cheese and jalapeños.
Side Dish Ingredients
- 2 avocados, mashed
- 6 slices multigrain crispbread
- 3 Tbsp chopped fresh chives (or use dried)
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Spread avocado over each crispbread slice; sprinkle with chives, salt, and pepper .
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
289
|
142
|
431
|
| Fat (g) | 12 | 10 | 22 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 21 | 14 | 35 |
| Fiber (g) | 6 | 8 | 14 |
| Sodium (mg) | 881 | 167 | 1048 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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