Mexican beef soup

Slow cooked beef brings you all the flavours of Mexico

Serves

6 - 8

Prep Time

15 mins

Cook Time

5 hrs

An easy dinner that takes no time to prep and yet brings you Mexico in a bowl. Feel free to swap the vegetables to what's in season, and using canned legumes helps keep the cost of this down.

This recipe is based on Brooke Campbell's original Beef & Lentil Taco Soup recipe.

An easy dinner that takes no time to prep and yet brings you Mexico in a bowl. Feel free to swap the vegetables to what's in season, and using canned legumes helps keep the cost of this down.

Beef + Lamb New Zealand

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Ingredients

Beef & Lentil Taco Soup

750g Quality Mark beef forequarter steak e.g. chucki
cut into 2.5cm pieces
1 Tbsp olive oil
6 garlic cloves
crushed
1 red capsicum
chopped
2 large onions
diced
1 jalapeño
Seeds removed and finely sliced. Optional
1 cup lentils
rinsed
2 x 400g cans chopped tomatoes in juice
4 cups beef stock
400g can black beans
drained and rinsed
1 tsp chilli powder
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

To serve

cheese
grated
fresh coriander leaves
optional
crusty breadi
toasted

Method

To Slow Cook

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, onions and jalapeño (if using); cooking for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.

Add in the remaining ingredients (except the corn); lentils, tomatoes, beef stock, black beans and spices, 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 bread or corn chips.

Oven Method

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.