The Best of Country Cooking 2007 (Copyright © 2007) - Submitted by Linda Frisk, Roseburg, Oregon
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Taco Supper in a Bowl
Serves 6 (main-dish servings)
- 3/4 lb ground beef
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 14-ounce cans stewed tomatoes, Mexican-style
- 1 14-ounce can kidney beans, drained
- 2 cups water
- 1 tbsp canned diced fire-roasted green chiles, retain reminder for garnishment
- 3/4 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1 package tortilla chips
- 1 medium ripe avocado, peeled and chopped
- 4 cups shredded lettuce
- 2 cups shredded sharp cheddar cheese
- For garnishment - chunky salsa
- For garnishment - sour cream
In a 5-quart soup kettle or Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink, drain. Add the tomatoes, water, beans, chiles, cumin, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.
To serve, break tortilla chips into soup bowls; top with lettuce. Spoon meat over lettuce. Garnish with cheese, avocado, salsa, sour cream and chiles.
