Recipe & Video Taco Soup with Corn

TodayInTheKitchen

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Taco Soup with Corn
This recipe has always been a favorite of mine.

:chef: INGREDIENTS
2 lbs Ground Beef 85/15
1 large white onion minced
2 packets of taco mix
2 tbsp cumin seeds
2 tbsp crushed red peppers
1 can of pinto beans 14.5 oz
1 can of black beans 14.5 oz
1 can of diced tomatoes 14.5 oz
1 can of corn 14.5 oz
1 cup Worcestershire sauce
3 jalapeno peppers chopped

:chef: Method
  • In a large stew pot, heat 1/2 the onion, 1 tbsp of cumin seeds, 1 tbsp of crushed peppers. Add the meat. Add rest of cumin seeds, and crushed peppers. Add Worcestershire sauce and stir. Cook meat on high for five minutes. Break up the meat while it cooks.
  • Add remaining onions and chopped peppers. Add taco seasoning mix and 1 cup of water. Stir the mixture. Cook on high for 1-2 minutes.
  • Add tomatoes, black beans, pinto beans, and 2 cups water. Stir together.
  • Turn down to simmer and cook for 20 minutes.
  • Add corn. Stir. Let simmer for another 20 minutes.
:hungry: Serving Options
  • Shredded cheese white cheddar
  • Scallions cut
  • Avocado slices
  • Sour cream or Greek Yogurt
  • Corn chips
:eek: Recipe Video

 
Sounds and looks good - and although this is called soup it sounds very substantial. I'd definitely go for the yoghurt topping with scallions.
 
Sounds and looks good - and although this is called soup it sounds very substantial. I'd definitely go for the yoghurt topping with scallions.
Thanks for the thumbs up. You are right, this recipe is very satisfying. Rachel Ray coined a phrase for this type of recipe: STOUP. (Half stew / half soup)
 
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