Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mexican Chili Bean Soup
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- #20866
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound ground beef
1 package taco seasoning mix
6 cups tomato juice
15 ounces chili beans
16 ounces frozen mixed vegetables
12 ounces tomato paste
2 cups shredded cheddar cheese
directions
In a large Dutch oven, brown the ground beef until no longer pink; drain well. Add taco seasoning, tomato juice, chili beans, frozen vegetables and tomato paste; mix well.
Bring to a boil. Reduce heat; simmer uncovered for 20-25 minutes or until vegetables are tender; stirring occasionally.
Top each serving with tortilla or corn chips and cheddar cheese.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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