Taco Stew
This turned out to be very tasty! According to MFP we get 195 calories, 13 carbs (3 are fiber), 14 grams of protein, 9 grams of fat, 3 grams of fiber, and 17 grams of calcium.
I was reading a recipe for Taco Soup and while it sounded tasty I wanted something more hearty, something more like stew. How could I make a stew that was low carb, higher protein, and was thicker and more stew like than this soup recipe. Here is my experiment gone right:
1 lb Lean (93/7) Ground Beef
2 Onions (one diced, one chopped in larger chunks)
2 Cloves of Garlic, minced
2 Cans of Rotel (tomatos and chilis, I used hot)
1 Can of Old El Paso Enchilada Sauce
1/2 Bottle of Taco Bell Hot Sauce
2 Packets of Taco Bell Taco Seasoning
1 Jalapeno Pepper sliced
1 Zucchini, chopped large
1 Yellow Squash, chopped large
1/2 Package of Broccoli Slaw
1/2 Head of Cauliflower broken into small flourettes
1 can or black beans drained but not rinsed
1 8 oz package of reduced fat cream cheese
2 cups Mexican Blend 2% cheese
1. Brown Ground Beef in a soup pot with the garlic and diced onion, season with salt and pepper and any other spices you use to flavor ground beef (I used cayenne, cumin, white pepper, and chili powder as well as the salt and pepper).
2. Just before the ground beef is fully browned add the cauliflower to the beef and saute for a few more minutes.
3. Add the Rotel, Enchilada Sauce, 1 packet of taco seasoning, stir together and let cook for about 2 more minutes, use the juice from the tomatoes to scrape up any brown bits (brown bits are flavor).
4. Add the beef broth and bring to a boil, reduce to medioum low add in the cream cheese chunks at a time and stir until there are no chunks left and is all smooth, add remaining vegetables and beans. Add 2nd package of taco sauce and 1/2 bottle of hot sauce
5. Allow stew to simmer until vegetables soften to your liking. Add Mexican Cheese Blend and stir in thoroughly. Remove from heat.
6. Enjoy!
