Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine meat and pepper in a small Dutch oven coated with cooking spray. Cook over medium-high heat 10 minutes or until browned, stirring to crumble. Drain, if necessary.

    Advertisement
  • Reduce heat to medium; add corn, and cook, uncovered, 3 minutes, stirring occasionally. Add diced tomatoes and salsa; cook, uncovered, 5 minutes, stirring occasionally. Ladle into each of 4 soup bowls. Top each serving with 3 tablespoons cheese and, if desired, pumpkinseeds.

Nutrition Facts

334 calories; calories from fat 38%; fat 14.2g; saturated fat 6.4g; protein 31.6g; carbohydrates 22.5g; fiber 2.9g; cholesterol 49mg; sodium 942mg.