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Tamale Soup



  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 chopped green bell pepper
  • 2 tablespoons oil
  • 1 (15 ounce) can corn, drained
  • 2 beef bouillon cubes
  • 2 cups water
  • 1 tablespoon chili powder
  • 1 teaspoon cumin (optional)
  • 1 teaspoon salt
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can pinto beans, drained
  • 10 fresh tamales, frozen *
  • Grated cheese


  1. Brown beef with onion and pepper in oil in a large skillet. Drain off grease.
  2. Add corn and bouillon that has been dissolved in water.
  3. Add other ingredients, except tamales and cheese. Cook over low heat until flavors are blended.
  4. Thirty minutes before serving, cut the frozen tamales into one-inch pieces and add to soup. If tamales are not frozen, they will fall apart after a short time.
  5. Top servings with cheese and serve with tortilla chips.

Makes 6 to 8 bowls.

* If fresh tamales are not available, use canned. Drain, remove paper, and slice into one-inch pieces. Add at last minute to soup to heat through.


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