Mexican Beef Soup in Tortilla Bowls |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Yummy tummy warming soup. Looks quite fancy when served in the tortilla bowls. Recipe is from the Beef Council. Ingredients:
1 1/2 lbs lean ground beef |
1 large onion, quartered and sliced thinly |
1 tablespoon ground cumin |
1/4 teaspoon pepper |
2 (10 1/2 ounce) cans beef consomme |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (10 ounce) can diced tomatoes with green chilies, undrained |
1 cup water |
6 medium flour tortillas |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.
2. Stir consommé, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.
3. Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.
4. Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.
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