We have taco Tuesday every Tuesday at our house and sometimes we have leftover taco meat. At one point, when my husband was on a diet, and we were actually measuring everything we ate, we had a lot of over food. So I had to use the system. I started to make a puree with what I did before but then I decided to make a spicy taco inspired soup but, so I kind of stumbled upon this recipe, but it’s actually so good to make a double batch of taco meat on Taco Tuesday. Taco meats are simply ground beef that has been browned and seasoned with a packet of taco seasoning from the grocery store. I was gathered to whom. No added salt to the soup which is already enough in the taco meat itself.
This recipe also uses 1/4 cup of cooked rice, so this recipe is great for removing excess rice as well. I like to add cooked rice, because rice is tricky and untimely just right to cook properly and I learned. I want to limit the cooking time so that the cooked rice is only added at the end of the soup’s cooking time long enough to heat it through mushy but it doesn’t get there. If there is no left over rice start cooking before the rice before you start preparing the soup that way it will be cooked and ready and will have to sit for a couple of minutes before it goes to the soup.
This soup is thick like chili, so it’s a whole meal in itself. If you are a little over or under the amount of meat, it does not matter, it will just be. thinner or thicker soup. My husband likes to dip in his tortilla chips.
The rest of the taco food is right
3 tablespoons vegetable oil
1 pound leftover ground beef taco meat (or just ground beef taco meat and plenty of taco seasoning mix)
1 cup chopped yellow onion
1 28 oz diced un-drained tomatoes
1 14 oz can nuclear core unexc
1 14 oz can of pureed beans
2 cups beef broth
1 large or 3 medium jalapeño peppers, seeded and diced
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
a bunch of cilantro leaves
cup diced green onion
a cup of cooked rice
Mexican shredded cheese for garnish
Add the oil to a large sauce pan and add the onions. Allow the onions to cook, stirring occasionally, until they are soft. Then add the leftover meat to the taco and stir for two minutes. Add in the tomatoes, corn, bean juice, jalapeno, cumin, chili powder, and green onions;
Allow the soup to come to a boil and keep it simmering for about 15 5o 20 minutes. Add in the rice and cook for another two minutes, then remove from the heat and add the chopped cilantro, allow the soup to sit for 10 minutes for the taste of the cilantro to mix there and then pour into individual bowls and decorate with. Mexican shredded cheese.
If you dip your tortilla chips, dip it in like my husband does or even make a few chips and sprinkle some of the soup on top. Sliced black olives also make a wonderful garnish for this soup, if desired.
Enjoy!
