Subj : Pound O' Flesh - 07
To   : All
From : Dave Drum
Date : Fri Jan 20 2023 17:32:00

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 
     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
           Avocado
           JalapeNo slices
           Sour cream
           Chopped cilantro
           Tortilla strips
           Lime wedges
 
  PREPARE THE TACO SPICE BLEND:  In a small mixing bowl,
  whisk all of the taco spice blend ingredients until
  combined.
  
  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. 
  
  Add the diced onions and garlic to the pot with the
  ground meat. Sauté the veggies with the meat until the
  onions and garlic are glossy and just beginning to
  brown, about 4 minutes. 
  
  Remove from the heat. Use a spoon to remove excess fat
  from the pan and discard.
  
  ADD THE TOMATOES, BEEF STOCK, AND CHILiES: Stir in the
  fire-roasted tomatoes, beef stock, and green chiles. 
  
  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. 
  
  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
 
MMMMM

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