Witch’S Hat Soup

• 4 flour tortillas (8 inches)
• 1 envelope taco seasoning, divided
• 1 pound ground beef
• 1/3 cup chopped onion
• 2 cups water
• 2 cups frozen mixed vegetables
• 1 can (16 ounces) chili beans, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 teaspoon sugar
• Canned pasteurized cheddar cheese snack

1. Spritz tortillas with cooking spray; sprinkle with 1/2 teaspoon taco seasoning. With a 2-1/2-in. round cookie cutter, cut out four circles from each tortilla (discard scraps). Cut a slit into the center of eight circles; shape each into a cone and secure with toothpicks.
2. Place circles and cones on an ungreased
3. . Bake at 400u0b0 for 8-10 minutes or until crisp.
4. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, vegetables, beans, tomatoes, sugar and remaining taco seasoning. Cover and simmer for 10 minutes or until heated through, stirring occasionally.
5. Discard toothpicks. To assemble hats, place cones on circles; pipe a band of cheese around base of cones. Ladle soup into bowls and top with hats.

flour tortillas, taco, ground beef, onion, water, mixed vegetables, chili beans, black beans, tomatoes, sugar, cheddar cheese

Taken from www.tasteofhome.com/recipes/witch-s-hat-soup/ (may not work)