BEEFY TEX-MEX TACO SOUP WITH A KICK

Beefy Tex-Mex Taco Soup with a Kick image

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.

Provided by My Food and Family

Categories Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g