Mexican Vegetable Soup
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Description: Using taco seasoning, hot beans, and cheddar cheese. Serves eleven.
RecipeSource: Mexican Vegetable Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Mexican Vegetable Soup Recipe By : Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off) Serving Size : 11 Preparation Time :0:00 Categories : Beans/Legumes Bobbie Not Sent Cheese Desserts Ground Beef Soups,Stocks & Chowder Vegetables Pillsbury Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 1/4 ounce pkg. taco seasoning mix 6 cups tomato juice -- (46 oz.) 15 ounce can chili hot beans 16 ounce pkg. frozen mixed vegetables 12 ounce can tomato paste 2 cups shredded cheddar cheese -- (8 oz. ) In 5 quart Dutch oven, brown ground beef; drain. Add taco seasoning mix, tomato juice, chili beans, frozen vegetables and tomato paste; mix well. Bring just to a boil. Reduce heat; simmer uncovered for 20-25 minutes or until vegetables are tender; stirring occasionally. Top each serving with corn chips and Cheddar cheese. Makes 11 (1 cup) servings. Per serving: 340 calories, 18 g protein, 22 g carbohydrate, 17 g fat, 50 mg cholesterol, 1180 mg. sodium Pillsbury Classic Cookbook, #86, p. 13 (33rd Bake-Off) Submitted by Nancy Hindernach, Dearborn Heights, MI MC formatting by [email protected] ICQ#2099532 - - - - - - - - - - - - - - - - - -
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