Mexican Vegetable Soup 1 lb. ground beef 1 1.25-oz. pkg. taco seasoning mix 1 46-oz. can tomato juice 1 12-oz. can tomato paste 1 16-oz. pkg. frozen mixed vegetables 1 15-oz. can chili hot beans 2 c. crushed corn chips 8-oz. shredded Cheddar cheese
Brown ground beef in 5-qt. Dutch oven; drain. Add 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. Ladle into bowls. Top each serving with chips and cheese. Yield 11 (1-cup) servings. Source: "Pillsbury Best of the Bake-Off Cookbook" -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore To unsubscribe from this group, send email to recipesandmore+unsubscribegooglegroups.com or reply to this email with the words "REMOVE ME" as the subject.
