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Main dishes

Beefy Tex-Mex Taco Soup with a Kick

photo by:kraft
It's made with mild chili beans and veggies, but this beefy Tex-Mex taco soup gets a little kick when you top it with shredded pepper jack cheese.
time
prep:
25 min
total:
25 min
servings
total:
12 servings, 1 cup each

What You Need

1
lb.  ground beef
1
 onion, chopped
2
Tbsp.  chopped green pepper
3
cans  (15.5 oz. each) mild chili beans
1
can  (14.5 oz.) whole tomatoes, undrained
1
can  (14.25 oz.) corn, undrained
1
can  (8 oz.) tomato sauce
1
pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1-1/2
cups  water
1-1/2
cups  KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese

Make It

BROWN meat with onions and pepper in large saucepan; drain. Return meat mixture to pan.

ADD all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.

SERVE topped with cheese.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Special Extra
Serve with one or more other taco toppings, such as BREAKSTONE'S or KNUDSEN Sour Cream, and chopped fresh cilantro.
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RecipeDetail
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