Beefy Mexican Soup Recipe - Cooking Index
Beefy Mexican Soup Recipe - Cooking Index
| 1 lb | 454g / 16oz | Lean ground beef |
| 1 lb | 454g / 16oz | Onion - chopped (1/2 cup) (medium) |
| 1/4 cup | 36g / 1.3oz | Chopped green bell pepper |
| 5 cups | 1185ml | Hot water |
| 1 | Hamburger Helper chili macaroni | |
| 1 teaspoon | 5ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Garlic salt |
| 1 | Whole tomatoes - (14 1/2 oz) - undrained | |
| 1 | Whole kernel corn - (8 1/2 oz) - undrained | |
| 2 tablespoons | 30ml | Sliced pitted ripe olives |
Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain.
Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes. Heat to boiling, stirring constantly.
Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes longer.
This recipe yields ?? servings.
Nutritional 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.
Diet Exchanges: 2 1/2 Starch; 1 1/2 Medium-Fat Meat; 1/2 Fat.
High Altitude (3500-6500 ft): After breaking up tomatoes, add pasta, heat to boiling and continue as directed.
Description:
"Hamburger Helper Goes Mexican! It's easy to cook a hearty main-dish chili-mac soup your family will love."
Source:
Back of the Box Recipes at http://www.backofthebox.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.