Tortilla Soup with Heavy Cream Biscuits
1 lblean ground beef
1 smallyellow onion
1 can(s)diced tomatoes 14.50oz can undrained (i use delmonte)
1 can(s)rotelle tomatoes, original 14.50oz can undrained
1 can(s)corn 15 1/4oz can undrained
1 can(s)white hominy 15 1/4oz can undrained
1 can(s)great northern beans 15 1/4oz can undrained
1 can(s)pinto beans 16oz can undrained
1 can(s)low sodium chicken broth 4 1/2oz can (i use swanson brand)
1 1/2 pkgtaco seasoning
1 1oz pkgdry ranch dressing mix
How to Make Tortilla Soup with Heavy Cream Biscuits
- Dice the onion. In a large pot, add the ground beef and the diced onion Cook until the meat is well done then lower the heat to simmer.
Add the taco seasoning and the ranch dressing packet to the meat mixture and stir until well coated.
Add the tomatoes, Rotelle, corn, white hominy, beans and chicken broth. Stir together then cover and simmer for 1 hour. Remove from the heat and let sit for about 30 minutes before serving. This way all the ingredients have a chance to really marry together without the heat. I serve this with a sprinkling of sharp cheddar cheese and top it with a biscuit. Divine!
- HEAVY CREAM BISCUITS
6 cups biscuit mix such as Bisquick.
4 cups heavy cream
Mix in a large bowl until just blended and biscuit mix is completely moist. If it seems too dry, I usually add a little fat free milk or water. If it seems too wet, I usually add a little more biscuit mix. Use your best cooking judgement.
Drop by large tablespoons on a lightly greased cooking sheet, bake for 12 - 15 minutes or until a toothpick comes out clean.
Serve one of these rich biscuits on top of the soup. So good!