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Ingredients
- 1 pound hamburger, browned & liquid removed
- 1 jar taco sauce
- 2 (14 ounce.) cans Mexican style stewed tomatoes
- 1 (12 ounce.) can Mexicorn, liquid removed
- 1/4-1/2 of a 1 1/4 ounce. env. taco seasoning mix
- 1 c. water
- Tostada shells, broken
- 1 c. shredded Cheddar or possibly Monterey Jack cheese
Directions
- Combine browned and liquid removed hamburger, undrained tomatoes, liquid removed corn, water, seasonings and taco sauce. Cook over medium heat till boiling, stirring occasionally. Spoon into soup bowls. Sprinkle tostada shells and cheese over warm soup. Approximately 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1725g | |
| Calories 1519 | |
| Calories from Fat 753 | 50% |
| Total Fat 84.5g | 106% |
| Saturated Fat 42.52g | 170% |
| Trans Fat 2.9g | |
| Cholesterol 413mg | 138% |
| Sodium 4200mg | 175% |
| Potassium 3414mg | 98% |
| Total Carbs 66.27g | 18% |
| Dietary Fiber 11.5g | 38% |
| Sugars 35.53g | 24% |
| Protein 126.98g | 203% |
