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Taco Soup
You never knew that ground beef could taste so good. This soup freezes well, so feel free to double the batch for more leftovers.
Author: Jess Dang
Recipe type: Soup
Serves: 4 to 6
Ingredients
Garlic – 4 cloves, minced
Onion – 1, diced
Green pepper – 1, diced
Green onions – 2 stalks, sliced
Cooking oil – 1 tbs.
Lean ground beef – 1 lb.
Garlic powder – ½ tsp.
Cumin – 1 tsp.
Coriander – 1 tsp.
Paprika – ½ tsp.
Tomato sauce – 1 cup
Diced tomatoes – 1 28 oz. can, drained
Frozen corn – 1½ cups
Water – 3 cups
Mexican cheese blend, grated – 4 oz.
Avocado, cubed – 2
Tortilla chips
Prep
Garlic / Onion / Green pepper / Green onions – Prep as directed
Heat a 5 quart Dutch oven over medium-high heat. Add oil and then garlic
and white parts of green onions. Once you can smell the garlic, add in
the onions and green peppers with a dash of salt. Saute until softened,
~3 minutes
Add in ground beef with spices, some more salt, and tomato sauce. Cook
for about 5 minutes and then add in diced tomatoes and corn with water.
Cover and bring to a boil and then simmer uncovered for about 20 minutes
Season soup to taste. Feel free to use more salt, pepper, or even hot
sauce. Cube avocado, and garnish soup with cheese, remainder of the
green onions, and avocado. Use chips to take heaping bites of your taco
soup!
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