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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Cook'n in Mexico |
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Mexican Vegetable Soup |
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Serves: 11 Print this RecipeServing Size: 1 cup Nancy Hindenach - Dearborn Heights, Michigan Bake-Off® Contest 33, 1988 Prize Winner Mixed vegetables add variety to this quick chili-like soup. It's topped off with corn chips and Cheddar cheese. 1 pound ground beef 1 (1 1/4-ounce) packet taco seasoning mix 1 (46-ounce) can (6 cups) tomato juice 1 (12-ounce) can tomato paste 1 (1-pound) package frozen mixed vegetables 1 (15-ounce) can chili hot beans 2 cups crushed corn chips 2 cups (8-oz.) shredded Cheddar cheese __Nancy Hindenach ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. In 5-quart Dutch oven, brown ground beef until thoroughly cooked; drain. Add all remaining ingredients except chips and cheese; mix well. Bring just to a boil. Reduce heat; simmer uncovered 20 to 25 minutes or until vegetables are tender, stirring occasionally. Top each serving with chips and cheese. Nutrition Per Serving (1-cup): Calories 340; Protein 18g; Carbohydrate 29g; Fat 17g; Sodium 1180mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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