Mexican Soupa 2

I made this for a Mexican themed dinner party - it was a huge success! I served this as the appitizer with sour cream and tortilla chips, then enchilladas for the main course - YUM! Try with Turkey instead of beef for lower fat, or no meat for a vegetarian option!

• Ready In: 40 mins
• Serves: 9-12

Ingredients

• 3  cups small macaroni pasta (like shells or elbow)
• 2  tablespoons butter
• 1  lb ground beef
• 1⁄2 onion, chopped
• 2 (15 ounce) cans corn, drained
• 2  teaspoons salt
• 26  ounces tomato sauce
• 1 (14 ounce) can chicken broth
• 2  cups water
• 2  cups salsa
• 2  cups cheese
•  sour cream (optional)
•  tortilla chips (optional)

Directions

1. Fry UNcooked noodles in butter until brown.
2. Boil noodles according to package, drain.
3. Fry hamburger, onion, corn and salt (to taste). Drain fat.
4. Add tomato sauce, broth & water to Crock-Pot with hamburger mixture and noodles, warm on high for 2 hours, or low for 3-5 hours. ~OR~ Bring tomato sauce, broth & water to a boil, add hamburger mixture and noodles, turn heat down and simmer for 10-20 minutes until soupa is warmed through.
5. Add cheese on top of soup when serving. Serve sour cream and tortillas on the side for dipping. ENJOY!