Mexican

Mexican Beef, Tomato and red pepper soup is for Soup.

Mexican Beef, Tomato and red pepper soup takes 10 minutes to prepare.

Mexican Beef, Tomato and red pepper soup takes 60 minutes to cook.

Mexican Beef, Tomato and red pepper soup makes 6 servings.

The ingredients for Mexican Beef, Tomato and red pepper soup are:

1 lb lean ground beef
1 cup chopped onion
8 medium tomatoes (approx. 4 cups chopped)
2 red bell peppers with core removed
2 cups vegetable stock (prepared or homemade)
2 tbsp taco seasoning
Pam or other vegetable oil spray
1 tsp garlic powder
1 tbsp cornstarch combined with 2 tbsp water

Here is how you make Mexican Beef, Tomato and red pepper soup:

Quarter tomatoes and spray red pepper pieces and tomatoes with light coating of vegetable oil spray. Roast in 400 degree oven for 45 minutes. Meanwhile, crumble fry ground beef and onion until cooked through. Drain any fat that remains. Put roasted veggies in blender or food processor until smooth. Add pureed mixture to stock and meat mixture and heat through. Add salt and pepper to taste and garlic powder (use more or less based on your tastes) and taco seasoning.Bring soup to boiling point and add water and cornstarch mixture to thicken soup.Serving Size: Makes 6 generous servings of approx. 1.5 cups each.Number of Servings: 6Recipe submitted by SparkPeople user DANCEMOM1970.

The nutritional information for Mexican Beef, Tomato and red pepper soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 262.8

• Total Fat: 16.2 g
• Cholesterol: 56.8 mg
• Sodium: 435.5 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 2.6 g
• Protein: 15.4 g

Mexican Beef, Tomato and red pepper soup is Mexican cuisine.