Witch’s Hat Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts)
Get into the Halloween theme with this cute soup created by our Test Kitchen. With a mix of vegetables, beans and seasonings, it's a thick and hearty broth with a kick of spice that heats up Halloween menus.
Ingredients
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4 flour tortillas (8 inches)
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1 envelope taco seasoning, divided
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1 pound ground beef
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1/3 cup chopped onion
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2 cups water
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2 cups frozen mixed vegetables
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1 can (16 ounces) chili beans, undrained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
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1/2 teaspoon sugar
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Canned pasteurized cheddar cheese snack
Directions
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1.
Spritz tortillas with cooking spray; sprinkle with 1/2 teaspoon taco seasoning. With a 2-1/2-in. round cookie cutter, cut out 4 circles from each tortilla (discard scraps). Cut a slit into the center of 8 circles; shape each into a cone and secure with toothpicks.
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2.
Place circles and cones on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp.
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3.
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.
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4.
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.
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