MEXICAN VEGETABLE SOUP 
1 lb. ground beef
1.25 oz. pkg. taco seasoning
46 oz. can tomato juice
16 oz. pkg. frozen mixed vegetables
15 oz. can chili hot beans
12 oz. can tomato paste
2 c. crushed corn chips
8 oz. shredded cheddar cheese

In 5-quart Dutch oven brown ground beef; drain. Add taco seasoning, tomato juice, vegetables, chili beans and tomato paste. Mix well; bring to boil. Reduce heat; simmer uncovered 20-25 minutes. Top each serving with chips and cheese.

 

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