Tamale Soup

• 1 lb. ground beef
• 1 onion, chopped
• 1 green chili pepper, chopped
• 2 Tbsp. oil
• 1 (15 oz.) can corn, drained
• 2 beef bouillon cubes
• 2 c. hot water
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 (15 oz.) can diced tomatoes
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can pinto beans, drained
• grated Cheddar cheese
• 10 fresh or frozen tamales

1. Brown beef with onion and pepper in oil in a large skillet or Dutch oven. Drain off fat. Add corn and bouillon that has been dissolved in the hot water. Add the other ingredients except the tamales and cheese. Cook on low heat until the flavors are blended. Thirty minutes before serving, cut the tamales into 1-inch pieces and add to the soup. Top each serving with cheese and serve with tortilla chips. Great soup.

ground beef, onion, green chili pepper, oil, corn, water, chili powder, cumin, salt, tomatoes, tomato sauce, pinto beans, cheddar cheese, tamales

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35462 (may not work)