Mexican Soup

6 ingredients
4 steps

Ingredients

  • 2 lb. lean ground chuck
  • 1 large onion, chopped
  • 3 cans vegetable-chicken minestrone soup
  • 2 cans Ranch Style beans
  • 2 cans diced Ro-Tel tomatoes and green chilies or 1 can Ro-Tel tomatoes and 1 can regular tomatoes
  • 2 cans whole kernel corn

Directions

  1. 1
    Brown meat and onions in Dutch oven on medium heat.
  2. 2
    Add all other ingredients.
  3. 3
    When hot, cut heat back to low and simmer (very low); let simmer for at least 3 to 4 hours.
  4. 4
    Serve with cornbread or thin tortilla chips, breaking a few at a time on top of soup when served.

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