This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beef Burrito Soup
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- #74597
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 large green bell pepper, diced into 3/4" pieces
1 medium jalapeno pepper, finely diced
2 medium white onions, diced into 3/4" pieces
1 large baking potato, cut into 3/4" pieces
3 carrots sliced
1 can yellow sweet corn, drained
1 cup white rice, uncooked
2 cans beef bouillon concentrate
1 pound lean ground beef
3 celery sticks
2 cloves garlic
1 package taco seasoning mix
Tabasco sauce to taste
salt and pepper to taste
2 large flour tortillas
directions
Saute peppers, onions, potatoes, carrots and celery in a large soup pot coated with olive oil until onion is translucent. Add ground beef and cook over high heat until beef is fully cooked (not browned).
Cover with water and add 4 cups more water, add beef bouillon, and bring to a boil.
Add rice, corn, garlic, and taco seasoning. Simmer over lowest heat until rice is cooked (approximately 20-30 minutes).
Serve in large soup bowls with cut (1 1/2" square pieces) flour tortillas. Garnish with cheddar cheese and sour cream. Add hot sauce, salt and pepper to taste. This is a hearty stew like soup. Great as a meal or as a starter.
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recfoodrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 9, 2010
Great soup, no meal! My family loves this recipe. I would cut back on the rice next time to get more broth. I hope this chef gives us more.
February 13, 2008
Yummmmy! My husband loved it and I am sharing it with my sister and hubby. I will definitely be making this again. I doubled everything,2c.rice,3T. chopped jalapeno from jar, plus I used a pkg. of frozen crinkle cut carrots, 1 pkg of frozen baby gold and white corn. Added 1 T. crushed red pepper. Used a 48oz.can beef broth + a 14oz. can. Topped it with corn chips. Again, YUMMMY! mrsn