Mexican Sopa

• 2 lb Ground beef
• 1 as needed Salt/pepper
• 1 tbsp Taco seasoning
• 1 Jalepeno pepper
• 2 Green pepper (I used Hungarian peppers because that's what we had from the garden)
• 3 clove garlic minced
• 2 lb Tomatoes
• 4 cup Chicken or beef stock
• 3 cup Pasta noodles

1. Brown meat with salt, pepper and taco seasoning.
2. Add peppers and garlic and cook for another couple mins.
3. Add your tomatoes and let mixture cook together until mixture starts to thicken
4. Add your chicken stock and bring mixture to boil
5. At this time sautee your pasta noodles in a little bit of butter just until browned.
6. Add to your meat/tomato mixture and let boil for about 6-7 mins covered.
7. - I find that cooking the pasta al dente is best because the noodles will soften up after leaving it on the stove until served.
8. But obviously your choice on how long you want to cook the noodles
9. One thing about this recipe is you want to make it right before you plan on eating it.
10. It thickens way up so I had a pot of boiling water on hand to add if it gets too thick.

ground beef, salt, seasoning, jalepeno pepper, green pepper, garlic, tomatoes, chicken, pasta noodles

Taken from cookpad.com/us/recipes/364964-mexican-sopa (may not work)