Mexican Beef Soup in Tortilla Bowls

• 1-1/2 lb. lean ground beef
• 1 lg. onion, sliced
• Salt and freshly ground pepper
• 1 can (10 oz.) diced tomatoes with green chiles
• 2 cans (10-1/2 oz. each) beef consomme
• Water
• 1 can (1 lb.) corn, drained
• 1 tbsp. ground cumin
• 2 tbsp. fresh cilantro, chopped
• 6 sprigs cilantro
• 6 tortillas

1. Brown ground beef and onion in large Dutch oven over medium heat until beef is no longer pink, about 8-10 minutes.
2. Pour off drippings.
3. Season with salt and pepper.
4. Stir in tomatoes, consomme, 1 soup can of water, corn and cumin.
5. Bring to a boil.
6. Cover, reduce heat and simmer 10 minutes.
7. Remove cover and stir in cilantro.
8. Adjust seasonings.
9. Gently press 6 tortillas into 6 (10 oz.)
10. custard cups or microwave-safe soup bowls.
11. Microwave on high 2 minutes.
12. Rotate and rearrange custard cups.
13. Continue cooking on high 1-2 minutes.
14. Carefully lift out tortillas and place in soup bowls.
15. Ladle soup over tortillas in bowls.
16. Garnish with cilantro sprigs.

lean ground beef, onion, salt, tomatoes, beef consomme, water, corn, ground cumin, fresh cilantro, cilantro, tortillas

Taken from www.foodgeeks.com/recipes/4687 (may not work)