Tonight I made Pronto Taco Soup for dinner and it turned out so well, even the boys enjoyed it. Dinner was such a success that I am thinking of serving tortilla chips any time we have soup, just so the kids will give it a try. Nathan had seconds!!
Pronto Taco Soup
Ingredients
1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups picante sauce - I could not find this in the store so I used salsa instead
1 cup uncooked spiral or small shell pasta
1 medium green pepper, chopped
2 teaspoons chili powder
1 teaspoon dried parsley flakes
Shredded cheddar cheese and tortilla chips
Directions
In a large saucepan, cook the beef, onion and garlic until meat is no longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally.
Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Garnish with cheese and tortilla chips. Yield: 8 servings (2 quarts)
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That does look worthy of seconds. I have trouble sometimes when I use noodles in my soup that the whole soup tastes like noodles. Is the trick to add them uncooked and not let them simmer too long??
ReplyDeleteI think so because the pasta went well and didn't over power. This soup is pretty spicey, with the chili powder, which makes the pasta behave too I am sure. ;)
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ReplyDeleteThis soup sounds great! I have a taco soup recipe that I really enjoy that I'll have to pass along one of these Saturdays.