Beefy Mexican Soup Recipe

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Beefy Mexican Soup

Vicki Butts (lazyme)


From Back of the Box Recipes at This is a get-it-to-the-table fast dinner using Hamburger Helper.

☆☆☆☆☆ 0 votes
15 Min
25 Min
Stove Top


1 lb
lean ground beef
1 medium
onion, chopped (1/2 cup)
1/4 c
chopped green bell pepper
5 c
hot water
1 pkg
chili macaroni hamburger helper
1 tsp
chili powder
1/2 tsp
garlic salt
14 1/2 oz
whole tomatoes, undrained
8 1/2 oz
whole kernel corn, undrained
2 Tbsp
sliced pitted ripe olives


1Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain.
2Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes. Heat to boiling, stirring constantly.
3Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes longer.
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.
5Diet Exchanges: 2 1/2 Starch; 1 1/2 Medium-Fat Meat; 1/2 Fat.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy