Everything you love about beefy enchiladas in a warming bowl of soup!

serves 8

• 2 lbs. of ground beef

• 1 medium onion, diced

• 1 red bell pepper, diced

• 4 plump cloves of garlic, minced

• 2 jalapenos, finely minced

• 1 qt. beef broth

• 3 cups, red enchilada sauce

• 1 cans roasted , diced tomatoes

• 1 small can, diced green chilies

• 1 can black beans, drained & rinsed

• 2 small cans of sliced black olives

• 1 chipotle, finely minced

• 2 tsp. cumin

• 1 Tbsp. fresh oregano, finely chopped

• juice of 1/2 lime

Accompaniments.

• 1 container sour cream

• 1 lb. jack cheese, freshly grated

• 1 package Cotija, crumbled

• 1 bunch green onion, sliced on the diagonal

• 1 bunch of cilantro, chopped

• 3-4 avocado, sliced & tossed with 1 Tbsp. lime juice & lightly salted

• 3-4 limes, wedged

• 2 large jalapeno, sliced paper thin

• 1 package mini street taco corn tortillas, fried in hot oil, seasoned with cotija & fresh oregano

1.) Brown ground beef over medium heat in a large sauce pot until almost cooked through. Pour off most of the fat & add onion, bell pepper, garlic & jalapeno. Saute until vegetable soften & ground beef is cooked through & well browned. Add remaining ingredients; beef broth through cumin, bring to a boil then turn down heat & simmer for 45-1 hour to allow flavors to fully develop, stirring occasionally. Add fresh oregano & lime juice the last 15 minutes of cooking time.

2.) In a large skillet over medium, heat a couple tsp. of canola oil, toast mini corn tortillas until crisped & browned on each side, adding more oil as needed. Drain on paper towels & sprinkle with a little salt, finely minced fresh oregano & finely crumbled Cotija cheese. Arrange all of your soup accompaniments on a serving platter so each guest can dress up their bowl as desired.