Mexican Beef Soup in Tortilla Bowls

1 1/2 pounds lean ground beef
1 large onion, cut lengthwise in half and cut crosswise into thin slices
1 tablespoon ground cumin
1/4 teaspoon pepper
2 cans (10-1/2 ounces each) beef consomme
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 cup water
6 medium (8 inches) flour tortillas*
2 tablespoons chopped fresh cilantro

Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.

Stir consomme, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.

Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.

Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.

*Tortilla chips may be substituted for tortilla bowls. Spoon soup into 4 individual soup bowls; serve with tortilla chips.

Servings: 6
Source: Cattlemen's Beef Board