Taco Soup

1 lb. lean ground beef	1 medium onion, chopped
Brown beef in dutch oven or soup kettle sprayed with cooking spray, breaking beef apart. Add 1/2 cup water and chopped onion. Simmer until beef is no longer pink (about 5 minutes). Drain well. Add all of the following ingredients to the drained beef and onion. DO NOT drain any of the canned ingredients---pour in the liquid from the cans also.
1 can Pinto Beans	1 can Rotel diced Tomatoes & Green Chilis
1 can Corn	1 can Stewed Tomatoes, chopped
4 cups Water*	1 can chopped green chilis
1 pkg. Taco Mix (McCormick 30% Less Sodium)
1 pkg. Hidden Valley Ranch Dressing Mix, dry (Reduced calorie) Simmer for 1/2 hour. ---------------------------------------------------- I prefer to use 2 cups water, which makes this more of a chili consistancy. WW Points: Based on 4 c.water:* 1 cup soup = 3 pts.** Based on 2 c.water: 1 cup chili = 4 pts.

Soft Tacos in Seconds
4 small corn taco shells	1 cup vegetarian refried beans
4 TBSP. Mexican blend flavored shreaded cheese	4 TBSP. Salsa
Make in toaster oven, line rack with foil, spray foil with cooking spray. Spread each tortilla with 1/4 c. beans, sprinkle with 1 TBSP. cheese. Heat oven to 400 degrees. Put in open-faced tortillas and heat until cheese melts, (about 3 minutes). Top each with 1 TBSP. salsa. Fold over into half. This recipe Serves 2 (a serving is two soft tacos) WW Points = 4 pts. per serving

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