Easy Spicy Mexican Beef Soup |
| Name: |
Betty Talley |
| Base: |
Pope AFB |
| Recipe: |
1lb beef chuck roast
1 large size can v-8 juice
3 cups water
5 cans white shoepeg corn
1 can Rotel (mild or spicy- depends on your taste)
In stockpot or dutch oven place the chuck roast, add the v-8 juice and the water. (you can add more or less water, depending on how thick you like your soup)Heat to boiling, then reduce heat and simmer for at least 2 hours.
Remove roast from the pan (leaving liquid in the pan), and cut into bite size pieces(removing the fat). Place back into the pan with the liquid, add remaining ingredients and cook about 20 minutes longer or until hot.
This soup is really good served with cornbread. |
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