This soup is wonderful the day it's made but loses a lot of flavor overnight!
1 lb. dried pinto beans
1/2 lb. eye of round steak, cut in bite sized pieces
vegetable oil spray
1 medium onion, chopped
2-3 cloves garlic, pressed
1 jalapeno, seeded & chopped
1/2 tsp. cumin
1 cup grated Mexican style 4 cheese
1 14.5 oz. can diced tomatoes
corn tortillas, torn into bite sized pieces
salt & pepper to taste
Wash beans and soak for 8-12 hours. Discard soaking water. Coat skillet with vegetable oil spray. Lightly brown steak over high heat. Cover beans with water, add steak, onion, garlic, jalapeno and cumin. Simmer till beans are tender. Add cheese, stirring till melted. Add drained tomatoes and bring to a simmer for 1-2 minutes. Place tortillas in serving bowl and add soup to bowl and serve. Enjoy!
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