Mexican Beef Soup In Tortilla Bowls

• 1 1/2 lbs lean ground beef
• 1 large onion, quartered and sliced thinly
• 1 tablespoon ground cumin
• 1/4 teaspoon pepper
• 2 (10 1/2 ounce) cans beef consomme
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 cup water
• 6 medium flour tortillas
• 2 tablespoons chopped fresh cilantro

1. Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.
2. Stir consomme, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.
3. Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.
4. Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.

lean ground beef, onion, ground cumin, pepper, beef consomme, whole kernel corn, tomatoes, water, flour tortillas, fresh cilantro

Taken from www.food.com/recipe/mexican-beef-soup-in-tortilla-bowls-155068 (may not work)