Saturday, May 2, 2009
Another delicious soup that would be perfect to help you celebrate Cinco de Mayo or any time you feel like you need to spice up your recipe rotation.
I made this for supper and everyone at the table had a second bowl!
That's my gauge of the success of a recipe.
You will need:
1 lb. ground beef
1 c. chopped onion
2 garlic cloves. minced
2 16 oz. cans light red kidney beans, rinsed and drained
1 (15 oz.) can diced tomatoes with mild green chiles (rotel), Undrained
1 (14.5 oz) can petite diced tomatoes and jalapenos, undrained
1 (14 oz.) can beef broth
2 c. yellow and white frozen whole kernel corn
1 (1oz.) envelope taco seasoning mix
1/4 tsp. salt
1/4 tsp. pepper
2 T. chopped fresh cilantro
chopped fresh cilantro
Brown ground beef, onion and garlic in lg. dutch oven over med-high heat. Stir in beans, and next 8 ingredients., and 4 c. water. Bring to a boil over med. high heat. Cover, reduce to low and simmer 30 minutes. Stir in cilantro just before serving.
*I served this with Thin Mexican Cornbread, with totilla chips and dip for an appetizer.
I'll feature the recipe for Mexican cornbread tomorrow.