Tostada soup

Yield: 4 servings

Measure Ingredient
1 \N Pound ground beef or pork
1 cup Chopped onion
1 can (16 ozs) whole tomatoes
1 can (15 ozs) pinto beans,
\N \N Drained
1 can (8 ozs) tomato sauce
1 cup Water or tomato juice
1 cup Picante sauce
½ teaspoon Ground cumin
\N \N Toppings:
\N \N Tortilla chips, crushed
\N \N Shredded cheddar cheese
\N \N Shredded lettuce
\N \N Sour cream

Brown meat with onion in 3-quart saucepan; drain well. Drain and chop tomatoes, reserving juice. Add tomatoes and juice to saucepan with beans, tomato sauce, water (or tomato juice), picante sauce and cumin. Bring to a boil; reduce heat. Cover and simmer 15 minutes.

Ladle into soup bowls, and top with tortilla chips, cheese, lettuce, sour cream and additional picante sauce as desired. Makes about 6 cups of soup.

Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK

Similar recipes