Ranchero Soup Food

RANCHERO MEATBALL SOUP

Steps:

• In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
• Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
• Meanwhile, in a large bowl, beat together the egg, remaining onion, oregano and salt; mix in the beef, breaking up large pieces with a spoon.
• Stir the rice into the meat mixture.
• With moistened hands, shape into 1-inch balls.
• Add the meatballs and beans to the saucepan; bring to a boil.
• Reduce the heat, cover and simmer for 15 minutes.
• Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
• Taste and adjust the seasoning if necessary.

RANCHERO BEANS

Steps:

• Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
• Serve hot in bowls.

RANCHERO SAUCE

Steps:

• Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

RANCHERO SUPPER

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted., Garnish with onions and sour cream if desired. Serve with tortilla chips.

RANCHERO SUPPER STEW

Steps:

• In large skillet, heat oil and brown beef.
• Add onion soup to beef blended with tomatoes, water and chili powder.
• Simmer, stirring occasionally, 30 minutes.
• Add carrots, green pepper, celery, and potatoes; cook covered 45 mintues or until vegetables are tender and gravy is slightly thickened.