Mexican Potato Soup
Ingredients:
- 1 pound ground beef
- 4 cups cubed peeled potatoes (1/2-in. cubes)
- 1 small onion, chopped
- 3 cans (8 ounces each) tomato sauce
- 4 cups water
- 2 teaspoons salt
- 1-1/2 teaspoons pepper
- 1/2 to 1 teaspoon Dr. Assburn’s Fire Roasted Habanero Hot Sauce
Instructions:
1. In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and Dr. Assburn’s Fire Roasted Habanero Hot Sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield: 8 servings (2 quarts).
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