2 pounds 85/15 ground beef
2 cups water
1 large sweet Spanish onion, peeled, chopped
1 Serrano chili pepper
1 (15 ounce) can chili beans
1 (15 ounce) can kidney beans
1 (15 1/4 ounce) can yellow corn
2 (15 ounce) cans tomato sauce
1 (15 ounce) can diced tomatoes
2 packets taco seasoning
4 large flour tortillas
1/2 cup canola oil
Brown ground beef in skillet over medium heat; drain – set aside. Peel and chop onion; set aside. Slice pepper, reserving seeds; set aside.
Add all ingredients, less tortillas, to 6 quart crock pot and cook on low for 8 hours.
Using a pizza cutter, or sharp knife, slice tortillas into small strips; fry in oil over medium high heat until lightly golden brown. Drain on paper towel and serve with soup.
(c) 2012 Valerie Renèe