Wild Rice Beef Enchilada Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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MN twist to a southwest favorite. Got this one from the MN Wild Rice Council at the MN State Fair! YUMMMY!!!!! Ingredients:
1 1/2 lbs lean ground beef |
1 cup chopped onion |
3 tablespoons minced fresh garlic |
1 (10 ounce) box green giant shoepeg frozen white corn in butter sauce, thawed |
1 (4 ounce) can diced green chilies |
2 (14 ounce) cans beef broth |
2 (9 ounce) cans enchilada sauce |
1 tablespoon ground cumin |
3 cups cooked wild rice |
1/2 cup minced fresh cilantro |
salt & pepper |
2 cups shredded monterey jack pepper cheese |
Directions:
1. In large suacepan, brown beef, onion and garlic- drain fat.
2. Add corn, chilies, beef broth, enchilada sauce and cumin.
3. Cook uncovered over medium heat about 15 minutes.
4. Add wild rice and cilantro.
5. Simmer 5 minutes; season with salt and pepper.
6. Ladle into soup bowls, top with cheese.
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