*  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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