Taco Twist Soup
1 lb. ground beef
2 tsp. chili powder
1 tsp. ground cumin
1 can (14-1/2 ounces) beef broth
1 cup water
1 cup picante sauce
1 can (14-1/2 ounces) diced tomatoes in juice
1 cup uncooked corkscrew pasta
– sour cream for garnish
In a large sauce pan over medium-high heat, cook the ground beef, chili powder and cumin until beef is no longer pink, stirring to break into crumbles. Pour off fat.
Add beef broth, picante sauce and tomatoes. Continue cooking over medium-high heat until mixture comes to a boil.
Stir in the pasta. Continue cooking for 15 minutes or until pasta is done, stirring occasionally.
Garnish with sour cream