Mexican Beef And Bean Soup

Mexican Beef And Bean Soup

Serves 6


1½ pounds 90% lean ground beef
1 (16 ounce) can whole kernel corn, drained
2 medium potatoes, cubed (2 cups)
2 small carrots, sliced crosswise
2 celery ribs, sliced
1 small onion, chopped (1 cup)
1 (28 ounce) can tomato sauce
1 (10 ounce) can diced tomatoes with green chiles
1 (16 ounce) can chile beans
1 cup water
¼ cup soy sauce
4 tablespoons Olde Westport Tumbleweed Taco Spice Blend®, or to taste
12 tablespoons shredded cheddar cheese


Brown ground beef in a heavy 6 quart pot (Dutch Oven) over medium-high heat, drain. Add the beans, corn, potatoes, carrots, celery and onion, cook 2 minutes stirring occasionally. Stir in the both tomatoes, water, soy sauce, Olde Westport Tumbleweed Taco Spice Blend®. Bring to a gentle boil, lower heat, cover and simmer for 30 minutes or just until vegetables are tender, stirring occasionally. Spoon into bowls, sprinkle with cheese.