Tex-Mex Soup

• 1 lb. ground beef
• 1 c. chopped onion
• 2 (16 oz.) cans tomatoes
• 2 (16 oz.) cans pinto beans, drained
• 2 (8 oz.) cans tomato sauce
• 2 c. water
• 1 1/3 to 2 c. picante sauce
• 1/4 tsp. ground cumin
• tortilla chips, coarsely crushed
• shredded Cheddar cheese
• shredded lettuce
• sour cream (optional)

1. Brown meat with onion in a medium-sized pot; drain well. Drain and chop tomatoes, reserving juice.
2. Add tomatoes and juice to saucepan with beans, tomato sauce, water, picante sauce and cumin.
3. Bring to a boil; reduce heat.
4. Cover and simmer 10 minutes.
5. Ladle into soup bowls.
6. Top with tortilla chips, lettuce and sour cream, as desired.
7. Makes about 10 to 12 cups.

ground beef, onion, tomatoes, pinto beans, tomato sauce, water, picante sauce, ground cumin, tortilla chips, cheddar cheese, shredded lettuce, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=390934 (may not work)