Wednesday, January 15, 2014

Beef Enchilada Soup for the Shelter

This soup was so good that I had trouble giving it all away.  I need to make some for us soon. I made 50 quarts of this but I will give you the recipe for a normal serving.  Brown 1 pound of ground beef in a heavy pot.  Add 1 large diced onion and 1 large diced green pepper.  Dice 3 cloves of garlic and add them to the beef. 
Saute this until the meat is browned.  Add 1 T. cumin, 2 tsp, oregano, 1 T. chili powder and S&P.  Add 1 can of Rotel.  Add 4 cups of beef stock and 1 can of crushed tomatoes.  Add 2 T. tomato paste.  Cut 4 corn tortillas into small squares and add them to the soup.  These will disintegrate as the soup cooks and add a wonderful corn flavor.

Add 1 can of black beans and 1 C. of corn.

Bring this to a slight boil and add 1 C. of rice.  Lower the heat to a simmer and cook until the rice is tender. Serve with a dollop of sour cream and some tortilla chips on the side.  This might not look stellar but believe me it is.

I made the shelter 8 recipes of their favorite cornbread.

When I left the shelter, the servers were all noshing on this in the kitchen.

I also made them their favorite cheese bread.

I made 125 pieces and as I type I am sure they are probably scarfing down the last of it.