Mexican Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1.25 oz. pkg. taco seasoning mix
46 oz. can tomato juice (6 c.)
15 oz. can chili beans
16 oz. pkg. frozen mixed vegetables
12 oz. tomato paste or crushed tomatoes
2 c. crushed corn chips
8 oz. (2 c.) shredded Cheddar cheese

Preparation

In a 5-quart Dutch oven, brown ground beef; drain.
Add taco seasoning mix, juice, beans, vegetables and tomato paste.
Mix well.
Bring just to a boil.
Reduce heat and simmer, uncovered, for 20 to 25 minutes until vegetables are tender, stirring occasionally.
Top each serving with crushed corn chips and Cheddar cheese.