Mexi Beef and Bean Soup

Name: Mexi Beef and Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 680.38 g lean ground beef; 1 onion, chopped; 29.58 ml fresh minced garlic; 1 jalapeno pepper, seeded and finely chopped (optional); 56.69 g can green chilies; 35.43 g package taco seasoning mix; 946.36 ml tomato juice (or use V-8 vegetable juice); 226.79 g can tomato sauce; 425.24 g can whole kernel corn, drained; 425.24 g can kidney beans; 4.92 ml fresh ground black pepper (or to taste); salt (optional or to taste); grated cheddar cheese (1/4 cup per bowl or to taste); chopped green onion (optional)

Submitted by Kittencalrecipezazz

"I also add in a few tablespoons dry ranch salad dressing mix also- feel free to adjust all ingredients to suit taste"

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Ready In:: 30mins
Ingredients:: 14
Serves:: 6

ingredients

680.38 g lean ground beef
1 onion, chopped
29.58 ml fresh minced garlic
1 jalapeno pepper, seeded and finely chopped (optional)
56.69 g can green chilies
35.43 g package taco seasoning mix
946.36 ml tomato juice (or use V-8 vegetable juice)
226.79 g can tomato sauce
425.24 g can whole kernel corn, drained
425.24 g can kidney beans
4.92 ml fresh ground black pepper (or to taste)
salt (optional or to taste)
grated cheddar cheese (1/4 cup per bowl or to taste)
chopped green onion (optional)

directions

In a large pot over medium-high heat cook the ground beef with onion garlic and jalapeno pepper until browned (about 10 minutes) drain fat.
Reduce heat to medium-low.
Add in all remaining ingredients (except the cheddar cheese and green onions) bring to a boil.
Cook stirring occasionally for about 20-30 minutes.
Ladle into 6-8 bowls, sprinkle with cheddar cheese and green onions.