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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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