Ingredients
4 flour tortillas (8 inches)1 envelope taco seasoning, divided1 pound ground beef1/3 cup chopped onion2 cups water2 cups frozen mixed vegetables1 can (16 ounces) chili beans, undrained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1/2 teaspoon sugarCanned pasteurized cheddar cheese snack
Preparation
Spritz tortillas with cooking spray; sprinkle with 1/2 teaspoon taco seasoning. With a 2-1/2-in. round cookie cutter, cut out 4 circles from each tortilla (discard scraps). Cut a slit into the center of 8 circles; shape each into a cone and secure with toothpicks.
Place circles and cones on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp.
Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, vegetables, beans, tomatoes, sugar and remaining taco seasoning. Cover and simmer for 10 minutes or until heated through, stirring occasionally.
Discard toothpicks. To assemble hats, place cones on circles; pipe a band of cheese around base of cones. Ladle soup into bowls and top with hats.
