| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
S, O, U, P |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
md |
Sized onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1 1/2 |
ts |
Chili powder |
| 1 |
ts |
Ground cumin |
| 28 |
oz |
Beef broth |
| 1 1/2 |
c |
Picante sauce |
| 14 1/2 |
oz |
Diced tomatoes |
| 1 |
md |
Green bell pepper; chopped |
| 1 |
c |
Uncooked rotini pasta |
| 1/2 |
c |
Shredded Cheddar or Monterey Jack cheese |
INSTRUCTIONS
In a large skillet, brown the ground beef with the onion and garlic over
medium heat for 5 to 7 minutes, or until the beef is cooked and no pink
remains; drain off the excess liquid. Add the remaining ingredients except
the cheese and bring to a boil. Reduce the heat to low and simmer for about
10 minutes, or until the pasta is cooked. Serve topped with the cheese.
NOTE: For extra crunch, serve this spicy soup with tortilla chips on the
side.
Recipe by: MR FOOD
Posted to MC-Recipe Digest V1 #1041 by Meg Antczak
<meginny@frontiernet.net> on Jan 24, 1998
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”