| 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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