CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Grains, Dairy |
Mexican |
Soups* |
1 |
Servings |
INGREDIENTS
1/2 |
lb |
Ground Beef |
1 |
|
Pouch Lipton Tomato Vegetable Soup |
1 |
cn |
Tomato Sauce; (7 /12 Oz) |
2 |
c |
Water |
1 |
cn |
Red Kidney Beans |
1 |
c |
Frozen Corn Kernels |
1 |
c |
Diced Zucchini; Optional |
1 1/2 |
ts |
Chili Powder; Up To 2 Tsp. |
1 |
ts |
Oregano |
1/2 |
ts |
Garlic Powder |
|
|
Grated Cheddar Cheese |
|
|
Chopped Tomatoes |
|
|
Sliced Green Onions |
|
|
Ripe Olives |
|
|
Sour Cream |
|
|
Mexicasa Nacho Chips |
INSTRUCTIONS
In a dutch oven or large heavey saucepan, brown ground beef; drain fat. Add
soup mix, tomato sauce, water, kidney beans, corn, zucchini, and
seasonings; mix well. Bring to a boil, then reduce heat, cover and simmer
15 minutes. Garnish as desired.
May be frozen.
Microwave: In an 8-cup covered casserole, crumble ground beef. Heat at HIGH
3-4 minutes, break up and drain. Add remaining ingredients; mix well. Heat,
covered at HIGH 3-5 minutes or until boiling. Heat at medium 5-8 minutes.
Let stand, covered, 5 minutes
Makes 4-5 servings.
Recipe by: Lipton Shortcut Cookbook
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 09, 1998
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