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  • Tostada Soup

    1 vote
    Tostada Soup
    Servings: 50
    by DCMH
    562 recipes
    		 >

    Ingredients

    • 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

    Directions

    1. Heat Burger Crumble and chopped onions until onions are tender. Drain excess fat.
    2. Add tomatoes with juice, pinto beans, tomato puree, beef stock, picante sauce, and all spices except cilantro.
    3. Simmer until flavors are blended, about 30-40 minutes. Taste and adjust seasoning if necessary.
    4. Cut corn tortillas into 1" squares. Deep fry until crisp. Add tortilla chips after dishing-up soup. Garnish with cilantro.

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