| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
July 1991 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
|
Onion; chopped |
| 1 |
|
Bell pepper; chopped |
| 2 |
|
Garlic cloves; chopped |
| 1 |
tb |
Chili powder |
| 2 |
ts |
Ground cumin |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
pn |
Ground cinnamon |
| 3 |
c |
Canned chicken broth |
| 1 |
cn |
Tomatoes; chopped, with |
|
|
; juices |
|
|
; (14-to-16-ounce) |
| 12 |
|
Purchased tamales; 3 ounces each |
| 1 |
cn |
Pinto beans; rinsed, drained |
|
|
; (15-ounce) |
| 1 |
c |
Frozen corn kernels |
|
|
Shredded cheddar |
INSTRUCTIONS
Heat heavy large saucepan over medium-high heat. Add first 4 ingredients
and cook until beef is brown, breaking up meat with fork, about 4 minutes.
Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth
and tomatoes with juices. Cover and simmer 30 minutes. Meanwhile, heat
tamales according to package instructions.
Stir beans and corn into soup. Simmer until corn is just heated through,
about 3 minutes. Season soup to taste with salt and pepper. Place 2 tamales
into each of 6 bowls. Ladle soup into bowls. Sprinkle with cheese and
serve.
Serves 6.
Bon Appetit July 1991
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