Mexican Beef Soup
Total preparation and cooking time: 25 minutes
1-1/2 pounds ground beef
1 large onion, cut lengthwise in half, then crosswise into thin slices
1 tablespoon ground cumin
1/4 teaspoon pepper
2 cans (10-1/2 ounces each) beef consommé
1 can (15-1/4 ounces) corn, drained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 cup water
6 medium flour tortillas (8-inch diameter)
2 tablespoons chopped fresh cilantro
Fresh cilantro sprigs (optional)
Brown ground beef with onion in Dutch oven or large saucepan over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings; season with cumin and pepper.
Add consommé, corn, tomatoes and water to Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Meanwhile gently press each tortilla into a 2-cup microwave-safe soup bowl. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging bowls once.
Stir chopped cilantro into soup; ladle soup into tortilla bowls. Garnish with cilantro sprigs, if desired. Serve immediately.
Makes 6 servings (about 1-1/3 cups each).
Cook's Tip: Tortilla chips may be substituted for tortilla bowls. Ladle soup into individual soup bowls; serve with tortilla chips.
Nutrition information per serving: 464 calories; 28 g protein; 43 g carbohydrate; 21 g fat; 1026 mg sodium; 71 mg cholesterol; 7.7 mg niacin; 0.4 mg vitamin B6; 2.0 mcg vitamin B12; 5.0 mg iron; 5.2 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc