Mexicali Soup Recipe

Name: Mexicali Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 (1 1/4 ounce) package taco seasoning mix; 6 cups water; 2 cups salsa; 1 ½ cups kidney beans, undrained; ⅔ cup tomato paste; ¾ cup acini di pepe pasta; ¾ cup sliced ripe olives; 1 lb cheddar cheese; 1 cup sour cream; 1 (16 ounce) package tortilla chips

Servings: persons

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
6 cups water
2 cups salsa
1 ½ cups kidney beans, undrained
⅔ cup tomato paste
¾ cup acini di pepe pasta
¾ cup sliced ripe olives
1 lb cheddar cheese
1 cup sour cream
1 (16 ounce) package tortilla chips

1
In large bowl, mix meat with seasoning mix, shape into 1-inch meatballs.
2
In a 4 quart nonstick saucepan, cook meatballs turning frequently, until brown, drain.
3
Add water, salsa, beans with liquid & tomato paste.
4
Heat to boiling.
5
Reduce heat, simmer 10 minutes.
6
Return soup to boil, stir in uncooked pasta.
7
Boil, stirring frequently, 14 minutes.
8
Stir in olives.
9
Sprinkle each serving with cheese, top with sour cream.
10
Garnish with chips.

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb lean ground beef, 1 (1 1/4 ounce) package taco seasoning mix, 6 cups water, 2 cups salsa, and more.

Yes, Mexicali Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicali Soup

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