Recipe - Taco Twist Soup

1 pound Ground beef
1 md Sized onion; chopped
2 Garlic cloves; minced
1 One half teaspoon Chili powder
1 teaspoon Ground cumin
28 ounce Beef broth
1 One half cup Picante sauce
14 One half ounce Diced tomatoes
1 md Green bell pepper; chopped
1 cup Uncooked rotini pasta
One half cup Shredded Cheddar or Monterey
Jack cheese

In a large skillet, brown the ground beef with the onion and garlic over
medium heat for 5 to 7 minutes, or until the beef is cooked and no pink
remains; drain off the excess liquid. Add the remaining ingredients except
the cheese and bring to a boil. Reduce the heat to low and simmer for about
10 minutes, or until the pasta is cooked. Serve topped with the cheese.

NOTE: For extra crunch, serve this spicy soup with tortilla chips on the
side.

Recipe by: MR FOOD

Posted to MCRecipe Digest V1 #1041 by Meg Antczak
meginny@frontiernet.net on Jan 24, 1998