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2 pounds ground beef
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1 medium onion, chopped
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4 cups water
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3 cans (14-1/2 ounces each) diced tomatoes, undrained
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2 cans (15-1/2 ounces each) hominy, drained
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2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (4 ounces) chopped green chilies
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2 envelopes taco seasoning
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1 envelope (1 ounce) original ranch dressing mix
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2 tablespoons brown sugar
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1/4 teaspoon cayenne pepper
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Shredded cheddar cheese and sour cream, optional
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Cook beef and onion over medium heat until meat is no longer pink in a Dutch oven;
drain.
- Add the next 10 ingredients; bring to a boil.
- Reduce heat; cover
and simmer for 30 minutes.
- Garnish with cheese and sour cream if
desired.
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1 medium dried ancho pepper, seeded and chopped
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1 cup water
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Oil for deep-fat frying
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6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
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1 small onion, sliced
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4 garlic cloves, peeled
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1 can (14-1/2 ounces) whole tomatoes, drained
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6 cups vegetable or chicken broth
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1/4 cup chopped fresh cilantro
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper, optional
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1-1/2 cups (6 ounces) shredded Monterey Jack cheese
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1 large avocado, peeled and diced
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1 medium lime, sliced and quartered
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Combine the ancho pepper and water in a small bowl; let them stand for 20 minutes or until
pepper is softened. Drain and discard water; set pepper aside.
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Heat 1 in. of oil to 350°F in a large
saucepan. Add half of the tortilla strips;
cook and stir until golden brown. Remove them with a spoon to paper
towels to drain. Repeat with remaining tortilla strips; set aside.
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Drain saucepan,
reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic
and pepper with low heat until onion is golden brown. It takes about 7 minutes.
Remove from the heat and let it cool slightly. Transfer to a food processor; add
tomatoes. Cover and process until smooth.
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Return mixture
to the pan. Cook, uncovered, with medium heat for 10 minutes or until
mixture has thickened. Add broth;
bring to a boil. Reduce heat; cover and simmer for 30 minutes.
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Add the
cilantro, salt and cayenne. Divide cheese and avocado into
six bowls; top with the soup, tortilla strips and lime.
- Enjoy them!