*  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 bobbi744@acd.net ICQ#2099532
 
 
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