Pronto Taco Soup
1 lb. ground beef 1 cup uncooked spiral pasta
1 med. onion, chopped 1/3 cup green pepper, chopped
2 garlic cloves, minced 1 tsp. chili powder
2 cans beef broth (14.5 oz. each) 1 tsp. dried parsley flakes
1 can diced tomatoes, undrained shredded cheddar cheese and
1 ½ cups picante sauce (salsa) tortilla chips
In a large saucepan, cook beef, onion, and garlic until meat is no longer pink; drain. Add the broth, tomatoes, picante sauce, pasta, green pepper, chili powder and parsley. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Serve with cheese and tortilla chips. Makes 8 servings.
Pepper Steak with Rice
1 lb. lean beef round steak 2 T. cornstarch
2 T. butter or margarine ½ C. water
2 cloves garlic, minced ¼ C. soy sauce
1 ½ C. beef broth 2 large, fresh tomatoes, cut into eighths
1 C. sliced green onions 3 C. hot, cooked rice
2 green peppers, cut in strips
Pound steak to ¼” thick. Cut into ¼ “ wide strips. Melt butter or margarine in large skillet, and brown meat until all pink is gone. Add garlic and beef broth; cover and simmer for 30 minutes. Stir in onions and green peppers. Cover and cook for 5 minutes. Blend corn starch, water and soy sauce, and stir into meat mixture. Cook, stirring until clear and thickened—about 2 minutes. Add tomatoes and heat until they are hot through. Serve over hot rice.