Emprimir
Correo Electrónico
Add a photoRaciónes: 50
| Tags: |
Ingredientes
- 5 lbs Burger Crumble, cooked
- 2 1/2 cups Spanish onion, peeled, chopped
- 1 gal tomatoes, diced (#10cn)
- 1 1/4 qt pinto beans, canned, drained
- 2 qts tomato puree
- 3 qts beef stock
- 2 qts picante sauce, mild
- 1 1/4 tsp cumin
- 1 1/4 tsp garlic powder
- 1 1/ tsp chili powder
- garnish: cilantro, fresh, chopped
- 2 1/2 dz. corn tortillas
Direcciones
- Heat Burger Crumble and chopped onions until onions are tender. Drain excess fat.
- Add tomatoes with juice, pinto beans, tomato puree, beef stock, picante sauce, and all spices except cilantro.
- Simmer until flavors are blended, about 30-40 minutes. Taste and adjust seasoning if necessary.
- Cut corn tortillas into 1" squares. Deep fry until crisp. Add tortilla chips after dishing-up soup. Garnish with cilantro.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 50 servings | |
| Calories 61 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 741mg | 31% |
| Potassium 381mg | 11% |
| Total Carbs 12.31g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 6.01g | 4% |
| Protein 2.97g | 5% |
