If you’re fleeing from or weathering the effects of Hurricane Sandy tonight, please be safe. You’re in my prayers.
After a week of unseasonably warm and sunny weather, we’re now getting gusty winds, temperatures in the 40’s, and rain in central Ohio. This is what the midwestern “edge” of a hurricane feels like.
This kind of weather always puts me in the mood for soup. I like my soup hot and cheesy with a little spice.
Tamale Soup is a family favorite. It’s easy to make and kid friendly.
Here’s the recipe:
1 lb. ground beef
1 chopped onion
1 chopped green pepper (I usually leave this out, green peppers aren’t real popular around here)
1 can of corn, drained
2 beef bouillon cubes
2 cups water
1 Tbsp. chili powder (or more to taste)
1 tsp. cumin (or more to taste)
1 tsp. salt
2 fifteen ounce cans diced tomatoes
1 fifteen ounce can tomato sauce
1 fifteen ounce can pinto beans, drained and rinsed
10 fresh, canned, or frozen tamales
Shredded cheese (cheddar or colby and monterey jack)
Brown beef and onion and green pepper in a dutch oven with cooking spray. Add corn and bouillon cubes dissolved in water. Add other ingredients, except the tamales and cheese. Bring to a boil and then simmer for 30 minutes to allow the flavors to blend. Add the tamales just before serving, cut into 1 inch pieces. Top servings with cheese.
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