Beef and Bean Chowder
This rich and hearty soup is very filling, and so easy to make. Serve it with some crisp bread sticks.
INGREDIENTS | SERVES 6 TO 8
- 1 pound 80 percent lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon pepper
- 1 (15-ounce) can refried beans
- 1 (16-ounce) jar Alfredo sauce
- 1 cup light cream
- 1 (8-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup shredded Monterey jack cheese
- ¼ cup grated Cotija or Parmesan cheese
- ⅓ cup chopped fresh cilantro
In large pot, cook ground beef with onion and garlic, stirring to break up meat, until done. Drain well.
Add chili powder, cumin, and pepper; cook and stir 2 to 3 minutes.
Add refried beans, Alfredo sauce, cream, tomato sauce, and diced tomatoes; cook and stir until mixture is blended.
Add black beans; simmer for 10 to 15 minutes. Then add Monterey jack cheese; cook and stir until melted.
Garnish with Cotija cheese and cilantro and serve.
