Taco twist soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | medium | Sized onion; chopped |
| 2 | Garlic cloves; minced | |
| 1½ | teaspoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 28 | ounces | Beef broth |
| 1½ | cup | Picante sauce |
| 14½ | ounce | Diced tomatoes |
| 1 | medium | Green bell pepper; chopped |
| 1 | cup | Uncooked rotini pasta |
| ½ | cup | Shredded Cheddar or Monterey Jack cheese |
Directions
In a large skillet, brown the ground beef with the onion and garlic over medium heat for 5 to 7 minutes, or until the beef is cooked and no pink remains; drain off the excess liquid. Add the remaining ingredients except the cheese and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the pasta is cooked. Serve topped with the cheese.
NOTE: For extra crunch, serve this spicy soup with tortilla chips on the side.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <meginny@...> on Jan 24, 1998