Taco Soup with a Twist
1 lb ground beef.1 med onion
2 cloves garlic
1 1/2 t. Chili powder
1 t. Ground cumin
3 c. Beef broth
1 1/2 c. Picante sauce
1 can (14 1/2 oz) diced tomatoes in juice
1 c. Uncooked rotini pasta
1 green pepper, chopped
Shredded cheddar cheese
Tortilla chips
In large saucepan brown ground beef with onion & garlic. Drain. Sprinkle chili powder and cumin over meat. Cook & stir 30 seconds. Add remaining ingredients except cheese & chips. Mix well. Bring to a boil stirring frequently. Reduce heat, cover & simmer 10 minutes or until pasta is tender, stirring occasionally. Ladle into bowls; top with cheese. Serve with chips & additional picante sauce.
A note from Ruth: The day Shirley sampled this soup, I had doubled the recipe and substituted a pound of ground pork and a pound of sausage for the ground beef. Sometimes I use Rotel in place of the diced tomatoes ... Just depends how hot you want it.
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