Taco Soup

Family favourite meal-in-a-soup with a Mexican twist. Recipe from an American friend. Very filling and great to feed a crowd on a budget.

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Approved byThe Chef Classic French onion soup

Noodle Soup

Ingredients

500g mince
1 can kidney beans 420g
drained
500g bag of frozen mixed veges
1 jar of salsa 250g (mild or medium depending on taste)
1 packet of taco seasoning
2 heaped teaspoons beef stock powder
1 litre of water
Vegetable oil
To Serve:
Corn chips 175g (plain or cheesy)
250g grated tasty cheese (cheddar)
250g tub of sour cream

Details

servings 6
Level of difficulty Easy
Preparation time 5mins
Cooking time 30mins
Cost Budget Friendly

Preparation

Step 1

In a large saucepan, cook mince in about 2 tablespoons vegetable oil (about 5 minutes) using high heat initally, then reduce to medium to cook mince through, stirring.

Step 2

Add all the other ingredients and stir well. Bring to boil then reduce to simmer and put lid on.

Step 3

In a hurry? - Cook for 30 minutes, stirring occasionally. Add more water if necessary. (You can simmer for over an hour if you like).

Step 4

Give a good stir so everyone gets some mince (it will fall to the bottom of the pan). Spoon into bowls
using ladle.

Step 5

Serve with crushed corn chips - slit top of bag slightly to prevent bursting, then crush a little with the palm of your hand.
Sprinkle with grated cheese and top with a dollop of sour cream.

Double the quantities to serve around 8-10 people. Use large stock pot to cook. This dish also freezes well.