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|
Used this as a starting point for tonight's DO dinner. However, we substituted the pasta with brown rice and added diced fresh-out-of-the-garden zucchini, poblano peppers, and stewed tomatoes (that we picked just last week, stewed, then froze). Also added some cilantro. Let it simmer for about an hour, until the rice was soft, then garnished with a load of sour cream and a handful of cheddar cheese. Seriously good. I ate too much, and still want more. I'm naming your blog as my new BFF!!ReplyDelete
Wow, how creative and delicious, anything home grown is bound to taste better and be much better for you too. Will definitely try the poblanos, thanks for sharing your culinary adventures with us! LiddyDelete
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