Ingredients:

1 cup of corn kernels

1 can red kidney beans 540 ml, rinsed and drained

1 can of diced tomatoes of 540 ml

salt and pepper to taste

1 cup grated Mexicana-type cheese blend

2 c. chopped cilantro

1/2 cup 5% light sour cream

2 c. tablespoons of olive oil

1 onion, diced

1 carrot, diced

2 stalks of celery, diced

2 garlic cloves, chopped

2/3 lb of medium-lean ground beef

1 c. taco seasoning

2 cups no salt added beef broth

2 cups of tomato sauce

Directions:

1. In a saucepan, heat the oil over medium heat. Cook the onion, carrot, celery and garlic for 2 minutes.

2. Add the beef and cook for 2 minutes, fluffing the meat with a wooden spoon.

3. Add taco seasoning and stir. Move in the broth & tomato sauce. Bring to a boil. Add the corn, beans and tomatoes. Salt and pepper. Simmer for 20 minutes over low-medium heat.

4. When ready to serve, sprinkle with cheese and cilantro. Garnish with sour cream.

Bon Appetit!