Beef and lentil taco soup
Slow cooked Mexican soup
Serves
6 - 8
Prep Time
15 mins
Cook Time
5 hrs
We have delivered a taste of Mexico in a soup! And we bet you won't be disappointed. Top with plenty of cheese and maybe a dollop of sour cream and serve with toasted bread or corn chips for dipping. This recipe is all about no fuss prep, and letting the slow cooker take care of the rest. Make extra and freeze the leftovers or have for a quick and easy lunch the following day.
We have delivered a taste of Mexico in a soup! And we bet you won't be disappointed. Top with plenty of cheese and maybe a dollop of sour cream and serve with toasted bread or corn chips for dipping. This recipe is all about no fuss prep, and letting the slow cooker take care of the rest. Make extra and freeze the leftovers or have for a quick and easy lunch the following day.
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ShareIngredients
750g Quality Mark beef forequarter steak e.g. chucki
cut into 2.5cm pieces1 Tbsp olive oil
6 garlic cloves
crushed1 red capsicum
chopped2 large onions
diced1 jalapeño
seeds removed and finely sliced1 cup lentils
rinsed2 x 400g cans chopped tomatoes in juice
1 tsp chilli powder
400g can black beans
drained and rinsed4 cups beef stock
1 Tbsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp onion powder
1 tsp cayenne pepperi
1 tsp salt
1 cup sweet corn kernels
frozen
tasty Cheddar cheese
gratedfresh coriander leaves
sourdough
toasted
Method
Turn your slow cooker to high.
Heat olive oil in a medium fry pan over high heat. Brown beef in batches, adding to the slow cooker as you go.
Once all the beef has been browned add garlic, capsicum, onion and jalapeño; cooking for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.
Add in the remaining ingredients; lentils, tomatoes, beef stock, black beans and spices (except the corn), to the slow cooker and then cover and cook on high for 4 hours or low for 7-8 hours.
Add the frozen corn 30 mins before serving.
Serve with a sprinkle of cheese, coriander and toasted sourdough.
A dollop of sour cream or corn chips on the side adds that little bit extra to this delicious soup.
This dish can also be cooked in a casserole dish in the oven.
Ensure you sauté the onion, garlic, capsicum and jalapeño and brown the meat on the stove top before adding the remaining ingredients to the casserole dish and cook on fan bake at 150°C for 5 hours or until the meat is tender and falling apart.
Nutrition Information per Serving (466g)
This nutrition panel is based on 8 serves and does not include bread, cheese or coriander. This is a great soup for immunity, providing nearly 90% of an adult's, daily recommended dietary intake (RDI) of Vitamin C along with a good boost of iron and zinc from the beef.
