beefy mexican soup
From Back of the Box Recipes at http://www.backofthebox.com. This is a get-it-to-the-table fast dinner using Hamburger Helper.
No Image
prep time
15 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped (1/2 cup)
- 1/4 cup chopped green bell pepper
- 5 cups hot water
- 1 package chili macaroni hamburger helper
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 14 1/2 ounces whole tomatoes, undrained
- 8 1/2 ounces whole kernel corn, undrained
- 2 tablespoons sliced pitted ripe olives
How To Make beefy mexican soup
-
Step 1Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain.
-
Step 2Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes. Heat to boiling, stirring constantly.
-
Step 3Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes longer.
-
Step 4Nutritional Info Per Serving: Calories 320 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 50mg; Sodium 940mg; Potassium 650mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 19g.
-
Step 5Diet Exchanges: 2 1/2 Starch; 1 1/2 Medium-Fat Meat; 1/2 Fat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes