Mexican vegetable soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Ground beef |
| 1 | pack | Lipton Tomato Vegetable Soup |
| Mix | ||
| 1 | can | (7.5 oz/213 ml)Tomato Sauce |
| 2 | cups | Water |
| 1 | can | (14oz/398ml)red kidney beans |
| 1 | cup | Frozen corn niblets |
| 1½ | teaspoon | Chili Powder |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Garlic powder |
| ½ | cup | Grated cheddar cheese |
| ¼ | cup | Dairy sour cream |
| Nacho Chips | ||
Directions
In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well. Bring to a boil, simmer covered 15 minutes.
Serve sprinkled with grated cheese and dollop of sour cream. May be accompanied by Nacho Chips Makes 4-5 servings.