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Title: Tostada Soup
Categories: Soup
Yield: 4 Servings
| 1 | Pound ground beef or pork | |
| 1 | c | Chopped onion |
| 1 | cn | (16 ozs) whole tomatoes |
| 1 | cn | (15 ozs) pinto beans, |
| Drained | ||
| 1 | cn | (8 ozs) tomato sauce |
| 1 | c | Water or tomato juice |
| 1 | c | Picante sauce |
| 1/2 | ts | Ground cumin |
| Toppings: | ||
| Tortilla chips, crushed | ||
| Shredded cheddar cheese | ||
| Shredded lettuce | ||
| Sour cream |
Brown meat with onion in 3-quart saucepan; drain well. Drain and chop tomatoes, reserving juice. Add tomatoes and juice to saucepan with beans, tomato sauce, water (or tomato juice), picante sauce and cumin. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Ladle into soup bowls, and top with tortilla chips, cheese, lettuce, sour cream and additional picante sauce as desired. Makes about 6 cups of soup.
Modified from Pace Picante Sauce 40th Anniversary Recipe Collection by Loren Martin, Big Cabin, OK
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