Mexican Vegetable Soup - cooking recipe

Ingredients

1 lb. ground beef
1 (1 1/2 oz.) pkg. taco seasoning mix
1 (46 oz.) can or 6 c. tomato juice
1 (15 3/4 oz.) can chili hot beans
1 (16 oz.) pkg. or 3 c. frozen mixed vegetables
1 (12 oz.) can tomato paste
2 c. crushed corn chips
8 oz. (2 c.) shredded Cheddar cheese

Preparation

In a 5-quart Dutch oven, brown the ground beef; drain.
Add the taco seasoning mix, tomato juice, chili beans, frozen vegetables and tomato paste.
Bring just to a boil.
Reduce the heat.
Simmer, uncovered, 20 to 25 minutes or until veggies are tender, stirring occasionally.
Top each serving with corn chips and Cheddar cheese.
Makes 6 to 8 large servings or 10 to 12 little ones.