Mexican Beef Soup in Tortilla Bowls
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Ingredients
| 1-1/2 lb. | lean ground beef | | 1 | lg. onion, sliced | | Salt and freshly ground pepper | | 1 can (10 oz.) | diced tomatoes with green chiles | | 2 cans (10-1/2 oz. each) | beef consomme | | Water | | 1 can (1 lb.) | corn, drained | | 1 tbsp. | ground cumin | | 2 tbsp. | fresh cilantro, chopped | | 6 sprigs | cilantro | | 6 | tortillas |
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Instructions
Brown ground beef and onion in large Dutch oven over medium heat until beef is no longer pink, about 8-10 minutes. Pour off drippings. Season with salt and pepper. Stir in tomatoes, consomme, 1 soup can of water, corn and cumin. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Remove cover and stir in cilantro. Adjust seasonings. Gently press 6 tortillas into 6 (10 oz.) custard cups or microwave-safe soup bowls. Microwave on high 2 minutes. Rotate and rearrange custard cups. Continue cooking on high 1-2 minutes. Carefully lift out tortillas and place in soup bowls. Ladle soup over tortillas in bowls. Garnish with cilantro sprigs.
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