Ingredients
Instructions
- Saute the chopped onions and bell peppers in a medium frying pan with the butter until the onions are translucent, about three minutes.
- Add the ground round and cook until not pink. Remove any fat by tilting the pan and soaking up the fat with a wadded paper towel.
- In a large saucepan, combine the kidney beans, stewed tomatoes and the cooked ground round mixture. Simmer over medium heat for 10 or 12 minutes, until hot.
- Ladel into (heated) soup bowls. Top with shredded Monterey Jack cheese, sprinkle with a pinch of paprika (optional) and serve.