SOPA WITH GROUND BEEF RECIPES

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SOPA DE FIDEO RECIPE - NYT COOKING



Sopa de Fideo Recipe - NYT Cooking image

Sopa de fideo is a quick and comforting Mexican staple that is particularly good on a chilly weeknight. The acidity from tomatoes, the bold garlic flavor and the luscious strands of fideo, a thin noodle similar to angel hair that’s typically included in Mexican soups, make for a hearty dish. Toppings for sopa de fideo vary, but common garnishes include avocado slices, sautéed mushrooms, lime juice, queso fresco, cooked potatoes, Mexican cream — the list goes on!

Provided by Jocelyn Ramirez

Yield 4 servings

Number Of Ingredients 10

4 large garlic cloves, peeled
1 pound beefsteak tomatoes, quartered
1/2 teaspoon red-pepper flakes
1 tablespoon ground cumin
1 tablespoon coarse kosher salt
1/4 cup neutral cooking oil, such as grapeseed
8 ounces 1-inch fideo (3 cups)
2 celery stalks, whole
1 carrot, whole
1 dried bay leaf

Steps:

  • Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
  • Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
  • Reduce the heat to low, then add the blended tomato mixture.
  • Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
  • Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
  • Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

EASY TACO SOUP RECIPE | MYRECIPES



Easy Taco Soup Recipe | MyRecipes image

In addition to being super simple, this easy taco soup recipe makes a lot of food, meaning you won’t have to worry about lunch or dinner for the next few days. Most of the ingredients are already in your pantry, so everything comes together quickly. We like finishing it off with corn chips or shredded cheddar cheese, but there’s a lot of opportunity to get creative here. For extra zing, top it with fresh cilantro, sour cream, or Greek yogurt. 

Provided by MyRecipes

Total Time 55 minutes

Yield Makes 14 cups

Number Of Ingredients 11

1 pound ground beef
2 (16-oz.) cans pinto beans, drained and rinsed
1 (16-oz.) package frozen cut green beans
1 (15-oz.) can ranch beans, undrained
1 (14.5-oz.) can stewed tomatoes
1 (14.5-oz.) can petite diced tomatoes, undrained
1 (12-oz.) package frozen whole kernel corn
1 (12-oz.) bottle beer*
1 (1-oz.) envelope taco seasoning mix
1 (1-oz.) envelope Ranch dressing mix
Toppings: corn chips, shredded Cheddar cheese

Steps:

  • Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.
  • Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings.
  • *1 1/2 cups chicken broth may be substituted.
  • The Sandwich: Sprinkle shredded pepper Jack cheese on 6 (6-inch) fajita-size flour tortillas. Fold tortillas in half, press gently to seal, and spread butter on each. Cook quesadillas in a hot skillet 2 to 3 minutes on each side until browned. Cut into wedges.

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