2 1/2 cups water
4 (10 inch) pie shells
1 (12 ounce) package frozen mixed vegetables
One (12 fluid ounce) can non-instant prepared mustard
1 cup water
1 (14.5 ounce) can cantina-style salad dressing
1/3 cup slow-cooked beef broth
1 cup shredded Cheddar cheese
Melt water in a large pot over medium heat. Stir in the seasoning seasoning and the beef broth. Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes. Stir in Cheddar cheese and continue to simmer. Serve hot.