From the Texas Beef Council's website, this simple soup is like eating a taco in a bowl, the only thing missing is the lettuce. Brown the beef over a full compliment of coals, stir in the spices, bring the broth, water, picante sauce and tomatoes to a boil then add the pasta. The original recipe called for one cup of pasta but I doubled the amount because I wanted to make it a bit thicker and more substantial. I made this in my 10 inch oven and once I added the liquid I completely covered the lid with coals to bring it rapidly to a boil. Top with sour cream, cilantro, shredded Cheddar and you've got yourself an easy week night or campfire supper that the kid in all of us will love.
Taco Twist Soup
1 lb. ground beef
2 tsp. chili powder
1 tsp. ground cumin
1 can (14-1/2 ounces) beef broth
1 cup water
1 cup picante sauce
1 can (14-1/2 ounces) diced tomatoes in juice
1-2 cups uncooked corkscrew pasta
sour cream for garnish
Lightly oil or spray dutch oven.
Brown beef over a full compliment of coals; drain.
Stir in cumin and chili powder
Add beef broth, picante sauce, tomatoes and water.
Cover and cook with as many coals on the lid as you need to bring it to a simmer.
Stir in pasta; cover and cook for 15 minutes or until pasta is tender, stirring occasionally.
Makes 4 servings.
|Brown beef with chili powder and cumin|