MEXICAN VEGETABLE SOUP
1 pound ground beef
6 cups tomato juice (46 oz.)
1 (16 ounce) pkg frozen mixed vegetables
1 (15 ounce) can chili hot beans
1 (12 ounce) can tomato paste
1 (1 1/4 ounce) pkg taco seasoning mix
corn chips (to serve)
2 cups shredded cheddar cheese (8 oz.) (to serve)
In 5 quart Dutch oven, brown ground beef; drain.
Add tomato juice, frozen vegetables, chili beans, tomato paste, and taco seasoning mix; 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
Source: Pillsbury Classic Cookbook, #86 (33rd Bake-Off) |
