Grandma's Tamale Soup
Well HEY THERE! Yes I'm talking to you Mr./Mrs./Miss Reader. You have just come across one of the tastiest easiest comforting Mexican soup recipes that will be a winner in everyone's books! ...Unless for some strange reason someone does not like Mexican food (that's a little ridiculous if you ask me, but whatever floats your boat. I'll try not to judge too much.)
I am proudly announcing that "Mexican Mondays" are happening from now on. So this means next Monday you get to try this recipe thanks to my wonderful grandma. She passed away when I was in fourth grade and I do miss her a lot. I think it would have been so special for her to see all her grandchildren grow up a little more, but she's looking down on us and watching from heaven :) #jealous. Besides all the memories of my grandma, her recipes are always being used in my family and will keep being used for a long time! Nothin' better than grandma's cooking.
(Serves about 8-10)
- 2 lbs ground beef
- 1 onion, chopped
- 1 green pepper, chopped
- 2 cans whole kernel corn
- 2 cans Ranch style beans (or pinto beans if you can't find these, but the ranch style beans give the soup a great distinct taste)
- 1 can tomatoes
- 1 can Rotel
- 1 package frozen tamales (thawed)
- 1 tsp cumin
- Salt & pepper
- Brown the ground beef. Using a strainer, drain the beef and rinse under hot water to remove fat.
- Sauté the chopped onion and green pepper in a little bit of olive oil.
- Chop tomatoes and Rotel if necessary.
- Mix everything except for the tamales in a pot and simmer for 1 & 1/2 hours.
- Just before serving, add the chopped tamales (I like bigger chopped tamale pieces, but you can follow your heart on the size.)
- Top with cheese, chips, green onions, sour cream, or whatever Mexican toppings you love!
- This soup can be made ahead of time and kept in the refrigerator. It also can be frozen.