Beefy tortilla soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Corn oil |
| 1 | large | Tomato; chopped |
| 4 | Corn tortillas coarsely chopped | |
| 2 | quarts | Beef stock; chilled and skimmed of fat (or canned) |
| 6 | Garlic cloves finely chopped | |
| Salt to taste | ||
| 1 | tablespoon | Chopped fresh cilantro |
| Cayenne pepper to taste (1/4 teaspoon or more) | ||
| 1 | medium | Onion; chopped |
| 8 | ounces | Lean, cooked ground beef* |
| 1 | tablespoon | Cumin powder |
| 1 | medium | Fresh tomato coarsely chipped |
| 2 | teaspoons | Chili powder |
| 1 | cup | Shredded cheddar cheese |
| 2 | Bay leaves | |
| 3 | Corn tortillas; cut into thin strips & fried crisp | |
| 2 | cups | Tomato puree |
Directions
* (leftover steak or beef, coarsely shredded or chopped For cool nights - Quick and easy - Uses leftover beef.
Serves 8-10
1. Heat oil in a large saucepan over medium heat. Saute tortillas, garlic, onion and cilantro over medium heat to soften tortillas.
2. Add tomato puree and bring to boil.
3. Stir in cumin, chili powder, bay leaves, canned tomato puree and beef stock. Bring to a boil and reduce to simmer. Cook 15 minutes.
4. Add salt and cayenne pepper to taste and cook, stirring frequently for another 15 minutes. Strain fat from surface if necessary.
5.Add beef and chopped tomato to bowls and pour equal portions of strained stock into bowls.
6.Garnish each bowl with equal portions of cheese and tortilla strips.
Serve hot.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --