EASY MEXICAN WAGYU SOUP

Creating an easy and flavorful Back Creek Wagyu Mexican soup is a delightful way to savor the exceptional quality of this premium beef while enjoying the vibrant flavors of Mexican cuisine. Start by browning cubes of Back Creek Wagyu beef in a large pot, allowing the marbled fat to render and infuse the soup with richness. This Back Creek Wagyu Mexican soup is a comforting, hearty dish that effortlessly combines the succulence of the Wagyu beef with the bold and zesty notes of Mexican cuisine, making it a satisfying meal for any occasion.

WHAT YOU NEED:

1-pound Back Creek Wagyu Steak Burgers

One large can of V-8 juice 48oz.

1 (16oz) can of chickpeas, drained

1 (15oz) can of black beans, drained

A small bottle of taco sauce (I usually put in medium)

One bag frozen mixed vegetables (I use GE brand soup vegetables)

Pepper and cumin to test

 HOW TO:

·      In a 6-quart pot, brown ground meat and drain. Add all other ingredients and let simmer until vegetables are soft. 

·      Serve in soup bowls with shredded sharp cheddar and crushed nacho chips. Add a dollop of sour cream if you want it a little creamy.