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| | | |  | | | Cook's Tip: Tortilla chips may be substituted for tortilla bowls. Spoon soup into 4 individual soup bowls; serve with tortilla chips.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber | |  |
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Mexican Beef Soup in Tortilla Bowls
25 minutes
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Ingredients: |
| 1-1/2 |
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pounds lean ground beef |
| 1 |
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large onion, cut lengthwise in half and cut crosswise into thin slices |
| 1 |
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tablespoon ground cumin |
| 1/4 |
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teaspoon pepper |
| 2 |
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cans (10-1/2 ounces each) beef consommé |
| 1 |
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can (15-1/4 ounces) whole kernel corn, drained |
| 1 |
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can (10 ounces) diced tomatoes with green chilies, undrained |
| 1 |
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cup water |
| 6 |
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medium (8 inches) flour tortillas |
| 2 |
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tablespoons chopped fresh cilantro |
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Instructions: |
| 1. |
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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. |
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Stir consommé, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes. |
| 3. |
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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. |
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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: 478 calories; 19 g fat (6 g saturated fat; 8 g monounsaturated fat); 76 mg cholesterol; 1102 mg sodium; 40 g carbohydrate; 2.6 g fiber; 34 g protein; 5.6 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 20.8 mcg selenium; 5.8 mg zinc. |
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