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Cheesy Corn & Pasta Soup with Ground Beef
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Cheesy Corn & Pasta Soup with Ground Beef

30 Minutes
10 Min Prep
30 Min Cook
This creamy, cheesy pasta soup is super hearty, too, thanks to the addition of corn, peppers and ground beef.
What You Need
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8 servings
Original recipe yields 8 servings
1 lb. ground beef
1 cup frozen corn
1 bell pepper, any color, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups water
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 cup bite-size pasta, uncooked
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
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Let's Make It
1
Brown meat in large saucepan; drain. Add corn and peppers; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
2
Add salsa, broth, water and dressing mix. Bring to a boil.
3
Add pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook until melted, stirring occasionally.
Kitchen Tips
Make Ahead
Soup can be prepared ahead of time. Cool, then portion into small containers. Store in refrigerator up to 4 days, or in the freezer for up to 3 months. If freezing, thaw in refrigerator until ready to reheat just before serving.
Substitute
Prepare as directed, substituting 1 cup uncooked instant brown or white rice for the uncooked pasta.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 6g
30%
Trans Fat 1g
Cholesterol 50mg
17%
Sodium 1210mg
53%
Total Carbohydrates 22g
8%
Dietary Fibers 2g
7%
Sugars 7g
14%
Protein 18g
36%
Vitamin A
15%
Vitamin C
10%
Calcium
20%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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