Lunch

Corn and Beef Sopa is for Lunch.

Corn and Beef Sopa takes 10 minutes to prepare.

Corn and Beef Sopa takes 15 minutes to cook.

Corn and Beef Sopa makes 6 servings.

The ingredients for Corn and Beef Sopa are:

Angel Hair Semolina Pasta, Half of a 16 oz package
Extra Lean Ground Beef, half pound
Chicken Boullion, 2 Tsp.
Sweet yellow corn, 1 cup
Salsa (mild), 1/2 cup
Extra Virgin Olive Oil, 1 Tsp.
Water, 4 cups

Here is how you make Corn and Beef Sopa:

Brown the angel hair pasta in 1 tsp. olive oil until light brown. This brings out a nutty flavor in the pasta and keeps it from getting gummy when you add water later. Brown the ground beef in a separate pan (you can either add this as described below, or wait until just before serving if you want to make a meatless dish for a guest).Once pasta and beef are browned, combine them with all the remaining ingredients in a covered pot and simmer on low to medium heat for about 10-15 minutes, or until the pasta is tender. Add more water as necessary. NOTES: You can use any type of boullion, my mother just uses chicken boullion because she prefers the flavor.We prefer frozen corn, so If you decide to use canned corn, make sure to drain the canned water before using it, so it doesn't affect the flavor.Also, instead of using salsa, one can substitute 1/3 cup of tomato sauce.If you prefer a spicy dish, make sure to substitute hot salsa instead of mild.Serving Size:?Makes approximately (6) 3/4 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user ISPYU2K.

The nutritional information for Corn and Beef Sopa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 272.4

• Total Fat: 9.7 g
• Cholesterol: 26.1 mg
• Sodium: 452.3 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 2.2 g
• Protein: 12.3 g

Corn and Beef Sopa is Mexican cuisine.