by Eric Wharton
My Recipe Book, constantly being added to
If I moved away, I would definitely miss the Mexican food. Every region has its own Mexican food, and they're very chauvinistic—they believe their food is the real Mexican food.
— Russ Parsons
Mexican cuisine is as complex as any of the great cuisines in the world. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complementary foods.
In addition to these staples, native ingredients include tomatoes, squashes, avocados, cocoa, and vanilla, as well as ingredients not generally used in other cuisines such as edible flowers and vegetables like huauzontle, papaloquelite or small criollo avocados (whose skin is edible). European contributions include pork, chicken, beef, cheese, herbs, spices and some fruits. Tropical fruits are popular in the center and south of the country.
All of these influences come together in this particular soup. It can also be made with chicken instead of beef, substituting chicken broth for the beef broth and cream of chicken soup for cream of mushroom.
1 lb ground beef
1 15-oz can black beans, drained and washed
1 15-oz can pinto beans, drained and washed
1 141/2-oz can diced tomatoes
1 141/2-oz can sweet corn, drained
1 103/4-oz can cream of mushroom soup
1 10-oz can green enchilada sauce
1 14-oz can beef broth
1 packet taco seasoning
2 tsp salt
1/4 tsp Tony Cachere’s Creole seasoning
Brown ground beef and drain. Add all ingredients together in a large pot. Heat until warm, stirring occasionally. Garnish with sour cream, grated cheese, and serve with tortilla corn chips.
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