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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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