Corny 'n Wild Rice Mexicali Soup

    1 lb ground beef
    1 large onion, halved and thinly sliced
    1/2 tsp each: salt and pepper
    2 tsp ground cumin
    2 cans (14 1/2 oz) Swanson® Beef Broth
    2 cups frozen Green Giant® SELECT® Shoepeg White Corn
    1 can (14 1/2 oz) diced tomatoes with green chilies
    1 cup water
    2 cups cooked wild rice

    Topping (divided on each serving)
    1 cup sour cream
    1 cup shredded Fancy Brand® Monterey Jack Cheese
    1/2 cup cilantro

In stock pot brown beef and onion 5 minutes; pour off drippings. Add remaining ingredients. Bring to a boil simmer 10 minutes. Top before serving.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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