Beef Taco Soup

• 3 (6-inch) corn tortillas
• vegetable cooking spray
• 1 lb. ground round
• 1 c. chopped onion
• 2 cloves garlic, minced
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 3/4 tsp. dried whole oregano
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 (14 1/2 oz.) can no-salt-added whole tomatoes (undrained), chopped
• 1 (16 oz.) can dark red kidney beans, drained
• 1 (13 3/4 oz.) can no-salt-added beef broth (undiluted)
• 1 (8 oz.) can no-salt-added tomato sauce
• 1 (4 oz.) can chopped green chiles
• 1 1/2 Tbsp. seeded and minced jalapeno pepper
• 1/2 c. finely shredded iceberg lettuce
• 1/2 c. chopped tomato
• 1/2 c. (2 oz.) shredded reduced-fat sharp Cheddar cheese

1. Cut tortillas into 1/2-inch-wide strips; cut strips in half crosswise.
2. Place tortilla strips on an ungreased baking sheet. Bake at 350u0b0 for 12 to 15 minutes, or until crisp.
3. Set aside. Coat a Dutch oven with cooking spray.
4. Place over medium heat until hot.
5. Add ground round, onion and garlic; cook until beef is browned, stirring until it crumbles.
6. Drain beef mixture; pat dry with paper towels.
7. Wipe drippings from pan with a paper towel. Return beef mixture to pan.
8. Add chili powder, cumin, oregano, salt and pepper, stirring well.
9. Stir in tomatoes and the next 5 ingredients.
10. Bring to a boil; cover, reduce heat and simmer for 30 minutes, stirring occasionally.
11. Ladle soup into individual bowls.
12. Top evenly with lettuce, tomato, cheese and tortilla strips.
13. Yields 8 servings.

corn tortillas, vegetable cooking spray, ground round, onion, garlic, chili powder, ground cumin, oregano, salt, pepper, salt, dark red kidney beans, salt, salt, green chiles, jalapeno pepper, tomato, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949366 (may not work)