* Exported from MasterCook *

BEEFY MEXICAN SOUP

Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time :0:45
Categories : 5-10G Low Carb Soup Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ground Beef
1 med Onion -- chopped
1/4 cup Green Peppers -- chopped
1 1/4 qts Water
1 tsp Chili Powder
1/2 tsp Garlic Salt
1/4 tsp Salt
1/4 tsp Salt
1 can Corn
1 can Whole Tomatoes
2 tbsp Sliced Black Olives

Cook and stir ground beef, onion, and green pepper in Dutch oven until beef is brown; drain. Stir in Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid); break up tomatoes with fork. Heat to boiling, stirrings constantly; reduce heat. Cover and simmer, stirring occasionally, 10 minutes. Stir in corn (with liquid) and olives. Cover and cook 10 minutes longer.






Cuisine:
"Mexican"



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Per Serving (excluding unknown items): 265 Calories; 21g Fat (70.2% calories from fat); 14g Protein; 6g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 439mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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