Beefy Mexican Soup

1. 1

   Cook and stir ground chuck, onion and pepper in a Dutch oven until brown or done; drain.

2. 2

   Stir in sauce mix, water, chili powder, salt, garlic salt and tomatoes with liquid.

3. 3

   Break up tomatoes with fork.

4. 4

   Heat to boiling, stirring constantly.

5. 5

   Reduce heat.

6. 6

   Cover and simmer, stirring occasionally, for 10 minutes. Stir in macaroni, corn (with liquid) and olives.

7. 7

   Cover and cook 10 minutes longer.

8. 8

   Garnish with corn chips, if desired.

9. 9

   Makes 9 cups of soup.

No additional tips available.