Subj : BH&G 2540
To   : All
From : Dave Drum
Date : Tue Apr 27 2021 16:52:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southwest Fiesta Soup
 Categories: Beef, Vegetables, Potatoes, Poultry
      Yield: 6 Servings
 
      2 lb Lean ground beef
      2 md Onions; fine chopped
      2 md Bell peppers; chopped
     32 oz (2 jars) medium or hot
           - salsa
     32 oz (2 cans) black beans; rinsed
           - drained
     20 oz (2 cans) chicken broth
 14 1/2 oz Can golden hominy; rinsed,
           - drained
  1 1/2 c  Loose-pack diced hash brown
           - potatoes
           Sour cream (opt)
           Snipped fresh cilantro
           - (opt)
           Chopped bottled roasted red
           - sweet peppers (opt)
 
  Cook ground beef in an extra-large skillet until beef is
  brown. Drain off fat. Place beef in a 5 to 6 quart
  cooker. Stir in onions, peppers, salsa, and black beans.
  
  Cover; cook on low-heat setting for 6 to 8 hours or on
  high-heat setting for 3 to 3-1/2 hours.
  
  Cover and refrigerate half of the beef mixture for up to
       24    hours.
  
  Place chilled beef mixture into a large saucepan. Stir in
  chicken broth, hominy and hash brown potatoes. Bring to
  boiling; reduce heat. Simmer, uncovered, for 10 minutes.
  
  Ladle soup into bowls to serve; if desired, top with sour
  cream, snipped fresh cilantro, and chopped bottled roasted
  red sweet peppers.
  
  Makes 6 servings.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Bananas on pizza? You've gone too far. I'm calling the police.

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