Beefy Mexican Rice Soup With Tomatoes Beans And Corn Ready In 60 Food
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.
Provided by lazyme
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 287.6, Fat 12.7, SaturatedFat 4.8, Cholesterol 73.7, Sodium 323.3, Carbohydrate 19, Fiber 3.5, Sugar 5.7, Protein 25.7
MEXICAN RICE AND BEAN SOUP
This hearty, winter soup uses kidney beans and other ingredients that are usually on hand. Recipe adapted from the Good Friends Cookbook. NOTE: I replace the chili powder with chipotle powder.
Provided by Sweet PQ
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Lightly brown sausage in olive oil, breaking up the meat. Spoon off all but 2 tablespoons of the fat.
- Add onions, green peppers and garlic, cooking until the vegetables are tender, but not brown.
- Add the water, tomato juice, beans, rice, spices and boullion.
- Simmer, covered for 30 minutes (until rice is tender), stirring occasionally.
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