• 10/4 Nat'l Taco Day - 5

    From Dave Drum@1:18/200 to All on Tue Oct 3 17:39:28 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Stovetop Taco Soup
    Categories: Beef, Chilies, Herbsd, Vegetables, Beans
    Yield: 6 servings

    MMMMM----------------------TACO SPICE BLEND---------------------------
    1 tb Chilli spice mix
    2 ts Garlic powder
    2 ts Onion powder
    2 ts Kosher salt
    1 1/2 ts Ground cumin
    1 ts Dried oregano
    1/2 ts Ground coriander
    1/2 ts Black pepper

    MMMMM-------------------------TACO SOUP------------------------------
    1 lb Ground chuck
    1 md Yellow onion; diced
    4 cl Garlic; minced
    28 oz Can fire-roasted diced
    - tomatoes; w/juices
    3 c Beef stock
    4 oz Can diced green chilies+a
    15 oz Can black beans; drained,
    - rinsed
    1 1/2 c Frozen corn; thawed,
    - drained
    4 oz Shredded cheddar or Colby
    - Jack cheese
    1/2 c Fresh cilantro leaves;
    - chopped

    MMMMM---------------------OPTIONAL TOPPINGS--------------------------
    Shredded cheddar cheese
    Crumbled cotija cheese
    Diced red onions
    JalapeNo slices
    Sour cream
    Chopped cilantro
    Tortilla strips
    Lime wedges

    PREPARE THE TACO SPICE BLEND:+a In a small mixing bowl,
    whisk all of the taco spice blend ingredients until

    COOK THE MEAT AND AROMATICS: Add the ground chuck to a 6
    quart dutch oven. Turn the stove to medium heat and use
    a large spoon to break up the meat in the pot. Sprinkle
    all but 1 1/2 teaspoons of the taco spice blend over the
    raw meat (save the rest of the spice mixture to add to
    the soup later, if desired). Brown the meat over medium
    heat until most of the pink is gone, about 5 minutes.+a

    Add the diced onions and garlic to the pot with the
    ground meat. Saut++ the veggies with the meat until the
    onions and garlic are glossy and just beginning to
    brown, about 4 minutes.+a

    Remove from the heat. Use a spoon to remove excess fat
    from the pan and discard.

    fire-roasted tomatoes, beef stock, and green chiles.+a

    Bring to a boil over medium heat. Reduce the heat to
    medium-low and cover the pot. Simmer the soup for 15
    minutes, stirring occasionally.

    ADD THE BLACK BEANS AND CORN: Stir in the black beans
    and corn, cover the pot, and simmer the soup for another
    10 minutes on medium-low heat, stirring once. Taste the
    soup, adding more of the spice blend to taste.

    ADD THE CHEESE AND CILANTRO: Turn off the heat. Stir in
    the shredded cheese and cilantro. Serve topped with your
    favorite toppings.+a

    Store leftover taco soup in an airtight container in the
    fridge for up to 3 days.

    By: Marta Rivera

    RECIPE FROM: https://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen


    ... That big white chunk in your pork and beans is the "Queen Bean." -DS
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    * Origin: Outpost BBS - bbs.outpostbbs.net:10323 (1:18/200)