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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
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We're Nebraska Cornhusker football fans, and on the days when the Big Red team is playing, I make up a big pot of this soup. The whole family gathers around the television set to eat it while watching the game! I like to prepare dishes that have a Mexican flavor—and there's just a hint of that in this deliciously satisfying soup. Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes |
2 tablespoons canola oil |
3/4 cup chopped onion |
2 cloves garlic, minced |
2 cans (14-1/2 ounces each) diced tomatoes in sauce |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1 can (10-1/2 ounces) condensed chicken broth, undiluted |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/4 cup water |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1 teaspoon salt |
1/2 teaspoon lemon-pepper seasoning |
2 teaspoons worcestershire sauce |
1/3 cup picante sauce |
8 corn tortillas, cut into quarters |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker; add the remaining ingredients except for tortillas and cheese. Cover and cook on low for 8-10 hours or until meat is tender.
2. To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese. Yield: 12 servings (3 quarts).
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