For a no-fuss dinner, take two Chile-Corn Muffins from the freezer, and simmer this spicy vegetable-beef soup on the stove.
Cook ground round in a medium saucepan over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from saucepan with a paper towel.
Return meat to saucepan. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until potato is tender.
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