Shelly's Recipe

MEXICAN TACO PASTA SOUP

Category: Soups

1 lb ground beef
1 medium-sized onion, chopped
2 garlic cloves, minced
1 1/2 tsp chili powder
1 tsp ground cumin
2 (14 oz) cans beef broth
1 1/2 cups picante sauce
1 (14 1/2 oz) can diced tomatoes
1 medium-sized green bell pepper, chopped
1 cup uncooked rotini pasta
1/2 cup (2 oz) shredded Cheddar or Monterey Jack cheese

In a large skillet, brown the ground beef with the onion and garlic over medium heat for 5 to 7 minutes, or until the beef is cooked and no pink remains; drain off the excess liquid. Add the remaining except the cheese and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the pasta is cooked. Serve topped with cheese.

NOTE: For extra crunch, serve with tortilla chips on the side. Serves 4-6