Recipe - Hot Tamale Soup

1 pound Ground beef
1 Onion; chopped
1 Bell pepper; chopped
2 Garlic cloves; chopped
1 tablespoon Chili powder
2 teaspoon Ground cumin
One half teaspoon Cayenne pepper
1 pn Ground cinnamon
3 cup Canned chicken broth
1 cn Tomatoes; chopped, with
; juices
; (14to16ounce)
12 Purchased tamales; 3 ounces
each
1 cn Pinto beans; rinsed, drained
; (15ounce)
1 cup Frozen corn kernels
Shredded cheddar

Heat heavy large saucepan over mediumhigh heat. Add first 4 ingredients
and cook until beef is brown, breaking up meat with fork, about 4 minutes.
Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth
and tomatoes with juices. Cover and simmer 30 minutes. Meanwhile, heat
tamales according to package instructions.

Stir beans and corn into soup. Simmer until corn is just heated through,
about 3 minutes. Season soup to taste with salt and pepper. Place 2 tamales
into each of 6 bowls. Ladle soup into bowls. Sprinkle with cheese and
serve.

Serves 6.

Bon Appetit July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.