Mexicali Vegetable Soup

1/2 pound lean ground beef
1/2 cup chopped onion
3 1/2 cups (two 15-ounce cans) beef broth
1 3/4 cups (14 1/2-ounce can) small white beans, drained
1 cup (1 large) sliced zucchini
1 cup frozen sliced carrots
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix

COOK beef and onion in large saucepan until beef is browned;
drain. Add broth, beans, zucchini, carrots and seasoning mix.
Bring to a boil. Reduce heat to low; cook, covered, for 15
to 20 minutes.

Makes 6 to 8 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe used with permission from Ortega and