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Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds ground beef

  2. 2 large onions, chopped

  3. 2 garlic cloves, minced

  4. 2 cans (28 ounces each ) stewed tomatoes

  5. 4 cups water

  6. 2 cans (16 ounces each ) kidney beans, rinsed and drained

  7. 2 tablespoons canned chopped green chilies

  8. 1-1/2 teaspoons ground cumin

  9. 1 teaspoon dried oregano

  10. 1/2 teaspoon salt

  11. 1 package (15-1/2 ounces) tortilla chips

  12. 2 medium ripe avocado, peeled and chopped

  13. 8 cups shredded lettuce

  14. 4 cups shredded sharp cheddar cheese Salsa

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, water, beans, chilies, 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 avocados and lettuce. Spoon soup over lettuce. Garnish with cheese and salsa. Yield: 12-14 servings.

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