| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Mexican |
Soups, Mexican, Beef |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Ground beef |
| 1 |
pk |
Lipton Tomato Vegetable Soup |
|
|
Mix |
| 1 |
cn |
(7.5 oz/213 ml)Tomato Sauce |
| 2 |
c |
Water |
| 1 |
cn |
(14oz/398ml)red kidney beans |
| 1 |
c |
Frozen corn niblets |
| 1 1/2 |
ts |
Chili Powder |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
c |
Grated cheddar cheese |
| 1/4 |
c |
Dairy sour cream |
|
|
Nacho Chips |
INSTRUCTIONS
In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add
Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well.
Bring to a boil, simmer covered 15 minutes. Serve sprinkled with grated
cheese and dollop of sour cream. May be accompanied by Nacho Chips Makes
4-5 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God makes it, we mess it”