Tamale Soup

By carvalhohm

Ingredients

• 1 pound ground beef
• 1 chopped onion
• 1 chopped green pepper
• 2 tablespoons oil
• 1 15-ounce can corn, drained
• 2 beef bouillon cubes
• 2 cups water
• 1 tablespoon chili powder
• 1 teaspoon cumin (optional)
• 1 teaspoon salt
• 1 15-oz can diced tomatoes
• 1 15-oz can tomato sauce
• 10 fresh tamales, frozen (see “Tips”)
• Grated cheese

Details

Adapted from community.qvc.com

Preparation

Step 1

In large skillet, brown beef with onion and pepper in oil. Drain off grease. Add corn and bouillon that has been dissolved in water. Add other ingredients, except tamales and cheese. Cook on low heat until flavors are blended. Thirty minutes before serving, cut frozen tamales into one-inch pieces and add to soup; if tamales are not frozen, they will fall apart after a short time. Top servings with cheese and serve with tortilla chips.

Tips: If fresh tamales are not available, use canned. Drain, remove paper, and slice into one-inch pieces. Add at last minute to soup to heat through. Makes 6 to 8 bowls.