I rejoined Weight Watchers a couple of weeks ago in an effort to shed this extra person who clings onto me every time I step onto the scale. My daily mantra: Nobody wants to hire a fat lawyer. This is a good thing, because it means we have to cook at home more and cut out the fast food. I really do love to cook, and the Weight Watchers website has some rockin message boards where people post WW-friendly recipes. So the first one I tried was Taco Soup.

Editors note: It’s really probably more like a stew than a soup, and it’s chock full of ingredients that I’d never put on an actual taco, so don’t blame me for the misleading name.

Taco Soup

1-1/2 pounds of lean ground beef (93% lean, 7% fat)
1/2 onion, finely chopped
3 cloves of garlic, minced
1 large can of diced tomatoes
1 can of Ro-Tel tomatoes and green chilis (I used mild)
1 can of whole kernel corn, drained
1 can of black beans
1 can of pinto beans (I made my own pot of beans instead)
1 packet of McCormick Taco Seasoning
1 packet of Hidden Valley Ranch dressing mix
4 cups of beef broth

In a skillet, brown the ground beef with the onion and garlic. Transfer to soup pot and add remainder of ingredients. Bring to a boil, then reduce heat and simmer on medium heat for about an hour. Serve with a dollop of sour cream and shredded cheddar cheese.

1 cup = 1 serving = 3P (sour cream and cheese are 1P extra each)

This is even better after it’s sat in the refrigerator for a day. It makes a ton.