Taco Soup
Tacos are a quick, easy and satisfying hot weekday meal. The lettuce, tomato and onion is a great refresher from the weather and the taco shells (soft or hard) and mince is filling and satisfying. Tacos at home, in a shop, from a van or a market stall: wherever, whenever — tacos are good. But sometimes you want something that warms you through your bones during the colder months. If you're hit with a taco craving but it's too cold out, we have the perfect compromise for you.
Beef and Vegetable Taco Soup
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 tablespoon tomato paste
- 1 tablespoon chili powder (optional)
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 cans of diced, chopped or chunky tomatos
- 1 can of three-bean mix
- 1 cup frozen corn kernels
- 4 cups water or beef stock
Method
1. Oil and heat a large stock pot over medium heat, cook the ground beef until no longer pink, breaking up into small chunks.
2. Add the onion and cook until it softens.
3. Stir in the spices, seasonings including salt and garlic powder, tomato paste and stir to combine.
4. Stir in the tomatoes, corn, and beans.
5. Add the water or stock and, stirring, bring to a boil. once it's boiled, reduce to a simmer for 20-25 minutes, stirring occasionally or until the mixture has thickened.
6. Garnish with taco favourites: shredded cheese, tortilla chips, avocado, cilantro, chopped onion, sour cream, lime etc.
Notes: You can swap the minced beef for beef steak chunks, or pork mince, just ensure you adjust time for cooking. You can also use pre-cooked shredded chicken instead and include at the end.