with Crushed Tortilla Chips
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Ground beef • Sweet bell pepper • Yellow onion • Roma tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Cilantro.
Allergens
Utensils
Tags
Ground Beef
250 g
Tortilla Chips
42.5 g
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
1 unit(s)
Cilantro
7 g
Cream Cheese
2 unit(s)
Cheddar Cheese, shredded
0.25 cup
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Beef Stock Powder
7.5 g
Mexican Seasoning
8 g
Oil
3.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 350˚F. Wash and dry all produce.
- Core, then cut pepper into 1/2-inch pieces.
- Cut tomato into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- In a large pot, heat 2 tsp (4 tsp) oil over medium-high.
- When the pot is hot, add beef, onions and peppers. Cook for 4-5 min, stirring often, until no pink remains.** Season with salt and pepper.
- Add crushed tomatoes, stock powder, cream cheese, half the Mexican Seasoning and 2 cups (4 cups) water. Bring to a boil, then reduce heat to medium-low. Cook for 5-7 min, until cream cheese melts and liquid reduces slightly.
- Meanwhile, to an unlined baking sheet, add half the tortilla chips (use all for 4 servings), 1 1/2 tsp (3 tsp) oil and remaining Mexican Seasoning. Season with salt and pepper, then toss to combine.
- Bake in the bottom of the oven for 2 min, until lightly toasted.
- Divide soup between bowls.
- Crush tortilla chips over top, then garnish with cheese, tomatoes and cilantro.
730
kcal
Calories
43
g
Fat
17
g
Saturated Fat
50
g
Carbohydrate
21
g
Sugar
7
g
Dietary Fiber
37
g
Protein
110
mg
Cholesterol
1760
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
300
mg
Calcium
5
mg
Iron
