Taco Twist Soup
1 pound ground beef
1 medium-sized onion — chopped
2 garlic cloves — minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 cans beef broth — (14 ounces each)
1 1/2 cups picante sauce
1 can diced tomatoes — (14 1/2 ounces)
1 medium-sized green bell pepper — chopped
1 cup uncooked rotini pasta
1/2 cup shredded Cheddar or Monterey Jack cheese — (2 ounces)
In a large skillet, brown the ground beef with the onion and garlic over medium heat for 5 to 7 minutes, or until the beef is cooked and no pink remains; drain off the excess liquid.
Add the remaining ingredients except the cheese and bring to a boil.
Reduce the heat to low and simmer for about 10 minutes, or until the pasta is cooked. Serve topped with cheese.
NOTE: For extra crunch, serve this spicy soup with tortilla chips on the side.