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Wednesday, February 18, 2015
Tico Taco Soup
½ kilo, or 1 pound of ground beef
1 medium onion diced
1 medium sweet pepper diced
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon ground smoked Spanish paprika
¼ teaspoon dried oregano
1 tablespoon Chili Powder de la Casa (click on link for recipe)
1 - 15.5 ounce can of white beans
1 - 20 ounce can of black beans
1 - 20 ounce can of red beans
1 - 20 ounce can of chick peas (garbanzo beans)
1 - 15.5 ounce can of corn kernels
1 - 15.5 ounce can of diced tomatoes
Salt and pepper to taste
Yield ~ 8 servings
Brown meat with onions and peppers in a fry pan and drain grease. Add all of the spices and mix well. Transfer the seasoned meat to a stock pot. Add all the canned beans, corn and tomatoes. Stir until well blended. Heat over medium/low temperature until thoroughly heated. Add salt and pepper to taste.
Serve with a dollop of sour cream and grated cheddar cheese. This is also great with a little "Pico de Gallo" and chopped cilantro. Try making some Corny Jalapeño Skillet Corn Bread to serve on the side.
Labels: Beans, Costa Rica, Soup, Tex Mex
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