Mexican Beef Soup In Tortilla Bowls


  • 1-1/2 pounds lean ground beef
  • 1 large onion, cut lengthwise in half and cut crosswise into thin slices
  • 1 tablespoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cans (10-1/2 ounces each) beef consomm√©
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10 ounces) diced tomatoes with green chilies, undrained
  • 1 cup water
  • 6 medium (8 inches) flour tortillas
  • 2 tablespoons chopped fresh cilantro
  • Fresh cilantro sprigs (optional)
  1. 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. Stir consommé, corn, tomatoes and water into beef. Bring to a boil. Reduce heat to low. Simmer, uncovered, 10 minutes.
  3. 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. Stir chopped cilantro into soup. Spoon soup into tortilla bowls. Garnish with cilantro sprigs, if desired. Serve immediately.


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