Beef Recipes
Mexican Beef Soup in Tortilla Bowl
Total Preparation & Cooking Time: 40 minutes |
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| Ingredients: |
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1-1/2 |
pounds lean ground beef |
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1 |
large onion, cut lengthwise in half and cut crosswise into thin slices |
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1 |
tablespoon ground cumin |
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1/4 |
teaspoon pepper |
| 2 |
cans (10-1/2 ounces each) beef consommé |
| 1 |
can (15-1/4 ounces) whole kernel corn, drained |
| 1 |
can (10 ounces) diced tomatoes with green chilies, undrained |
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1 |
cup water |
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6 |
medium (8 inches) flour tortillas |
| 2 |
tablespoons chopped fresh cilantro |
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Instructions: |
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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.
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2. |
Stir consommé, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. |
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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, rotating and rearranging cups halfway. |
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4. |
Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately. |
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Makes 6 servings. |
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Nutrition information per serving: 377 calories; 32 g protein; 37 g carbohydrate; 12 g fat; 5.1 mg iron; 1,096 mg sodium; 70 mg cholesterol. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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