taco-soup

Winter Best Food

Taco soup

For a hearty, weeknight warmer, you can't go past this super simple taco soup. Just brown the mince and vegies, season with a packet of taco seasoning, and top it off with sour cream, avo, cheese and crunchy tortilla chips. Instead of frying the tortillas, you can opt for using a packet corn chips.

Ingredients

  • 1 tbsp olive oil
  • 1 small brown onion, chopped
  • 1 red capsicum, deseeded, chopped
  • 250g beef mince
  • 35g packet taco seasoning
  • 500ml (2 cups) Massel Organic Beef Liquid Stock
  • 400g can diced tomatoes
  • 400g can black beans, rinsed, drained
  • 2 x 125g cans corn kernels, drained
  • Vegetable oil, to shallow fry
  • 4 white corn tortillas
  • Chopped avocado, to serve
  • Grated cheddar, to serve
  • Sour cream, to serve
  • Ground paprika, to serve
  • Sliced fresh jalapeño chillies, to serve (optional)

Directions

  1. Heat olive oil in a large saucepan over medium heat. Cook onion and capsicum, stirring occasionally, for 5 minutes or until soft and light golden. Add beef, breaking up any lumps with a wooden spoon, for 5 minutes or until well browned.
  2. Add the seasoning, stock and 250ml (1 cup) water. Stir until combined. Add the tomatoes, beans and corn. Bring to a simmer. Cook, partially covered with a lid, for 10 minutes.
  3. Meanwhile, add vegetable oil to a frying pan to come about 1.5cm up the side of the pan. Heat over medium heat. Cook the tortillas, 1 at a time, for 1 minute each side or until golden. Transfer to paper towel to drain and cool slightly. Cut into wedges.
  4. Ladle the soup among serving bowls. Top with avocado, cheddar, sour cream, paprika, tortilla wedges and jalapeño, if using.