Beef and lentil taco soup

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.