Instead of the usual tacos, why not try this delicious taco soup featuring fresh roast beef and salsa?

1 cup mild salsa
¼ cup red or green bell pepper, chopped
½ teaspoon ground red chilies or chili powder
1 (14 ½ oz.) can ready-to-serve chicken broth
6 corn tortillas, cut into ½-inch strips
½ pound cooked deli roast beef, cut into 1-inch pieces
1 large tomato, chopped

Directions
Preheat oven to 425 degrees.

Mix salsa, bell pepper, chilies (or chili powder), and broth in a 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes.

While mixture is simmering, place tortilla strips in ungreased jelly roll pan. Bake 5 to 8 minutes, or until crisp.

Divide beef and tortilla strips among 4 soup bowls. Pour soup over beef and tortilla strips. Top with tomatoes.

Tell your friends you saw this recipe on Taste of Whatcom.com

-------------------------------------------
About The Author
© Donna Monday
Great salads, soups, breads and more . . .
http://www.best-salad-recipes.com
---------------------------------------------

(1-2007)

We would love to hear your comments on this recipe.
Make your comments, email us at info@tasteofwhatcom.com.

Recipes listed on this web site are provided as a convenience to our viewers. We make every effort to display accurate information about the recipes listed on our web site. However, we can not be held responsible or liable for any errors/omissions, or harm caused by the use of any recipe submitted and posted on our web site(s). Please read our Terms of Use for Recipes.

Back to Top