Mexican Vegetable Soup


Serves: 11
Total Calories: 263

Ingredients

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

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Directions:

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.

Nutritional Facts:

Serves: 11
Total Calories: 263
Calories from Fat: 78

This Mexican Vegetable Soup recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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