Serve this soup anytime....make it as spicy or as mild as you want. I used a mild enchilada sauce but you can always kick the heat level up a notch if you want. And instead of using diced green chilies, you can use chopped jalapenos. This is a super good and really easy soup to make. The leftovers are great and it freezes well too! What more could you ask for?
Beefy Enchilada Soup
1 pound ground beef
1 medium onion
2 cloves garlic ~ minced
1 32-ounce container beef stock
1 28-ounce can enchilada sauce
1 14-ounce can diced tomatoes
1 15-ounce can Pinto or black beans
1 4-ounce can diced green chilies
1 teaspoon ground cumin
Salt & pepper to taste
1/2 cup rice
In a large stock pot, saute the onion and garlic with a little olive oil about 5 minutes.
Add the ground beef and cook until done.
Pour in the beef stock, enchilada sauce, tomatoes, beans, green chilies, cumin and salt and pepper.
Bring to a boil then reduce heat to medium and cook about an hour.
Add rice the last 20 minutes of cooking.
Serve with sour cream, crushed corn tortillas and shredded cheese on top.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!