- 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
- 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.
- Place circles and cones on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp.
- 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.
- 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. Yield: 8 servings (2 quarts).
Reviews for Witch's Hat Soup
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"I didn't bother with the witch's hat on this. I did have to make a few changes for what I had on hand. I used southwest bean medley for the chili beans and a can of spicy red pepper tomatoes for the diced tomatoes with green chilies. I was worried about it being enough liquid but there was plenty. A hearty soup and just spicy enough for someone who doesn't enjoy overly spicy food."
"Our family likes this soup. I think its tasty and quick, I always have the ingredients on hand to make for a quick dinner when time is short."
"I fixed this recipe and it was delicious! I topped it off with a little cheese and a dallop of sour cream and it was the bomb!"
"I made this soup and my family ate it so fast it vanished in seconds. I'd definitely make it again."