Southwestern Sizzled Beef Broth

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Southwestern Sizzled Beef Broth in a Blue Tortilla Bowl with Jalapeno Toast Points

Southwestern seasoned sirloin strips simmered with vegetables and served in a tortilla shell with jalapeno-jelly toasted bread.

Serves: 24

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	Ingredients 2-1/2 lbs Flank stead 2 Tbsp Southwestern dressing 1/4 cup vegetable oil 6 oz onion, diced 6 oz green bell pepper, diced 6 oz green red pepper, diced 6 oz green yellow pepper, diced 1-1/2 gallons beef broth 4 tsp chili powder 4 tsp ground cumin 24 blue corn tortillas, 6-inch Vegetable oil as needed Cilantro chopped as needed 48 Jalapeno Toast Points

Method

Combine beef strips and Southwestern seasoning. Brown seasoned beef in hot oil in stock pot; remove beef and reserve.

Heat oil in same stock pot; sauté vegetables until crisp-tender.

Add beef broth, chili powder and cumin to vegetable mixture; bring to boil. Reduce heat; simmer 20 minutes, stirring occasionally. Add reserved beef strips; continue to cook 5 minutes or until hot.

For each serving: Deep fry 1 tortilla in hot oil to form crisp shell; drain.

Place tortilla shell into soup bowl. Ladle 1-1/3 cups soup into tortilla and bowl; garnish with cilantro. Serve with 2 toast points.

Jalapeno Toast Points
Remove crusts from 24 slices of stale white bread; discard crust. Spread 3 oz jalapeno jelly over slices; cut slices in half to form triangles. Bake in 350 degrees F oven for 15 minutes or until crisp and browned.

Recipe Courtesy of The National Cattlemen's Beef Association.