By Donna Monday

Instead of the usual tacos, why not try this delicious taco soup featuring fresh roast beef and salsa?

1 cup mild salsa

¼ cup red or green bell pepper, chopped

½ teaspoon ground red chilies or chili powder

1 (14 ½ oz.) can ready-to-serve chicken broth

6 corn tortillas, cut into ½-inch strips

½ pound cooked deli roast beef, cut into 1-inch pieces

1 large tomato, chopped

Directions

Preheat oven to 425 degrees.

Mix salsa, bell pepper, chilies (or chili powder), and broth in a 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes.

While mixture is simmering, place tortilla strips in ungreased jelly roll pan. Bake 5 to 8 minutes, or until crisp.

Divide beef and tortilla strips among 4 soup bowls. Pour soup over beef and tortilla strips. Top with tomatoes.

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