Taco soup

Method2 steps · about 1 hr 10 min

1. 1

   Step 1: Put 2 tbsp of the oil in a large, deep saucepan over a medium-high heat. Add the beef, all the spices and oregano. Cook, breaking up with a wooden spoon, for 5-7 mins until browned. Remove to a bowl and set aside. Reduce the heat to medium, pour in the remaining oil and stir in the onion (1). Cook for 6-8 mins until softening, then mix in the garlic (2), coriander stems and tomato purée (1 tbsp). Cook for 3-4 mins until the garlic is fragrant and the tomato purée has darkened.

   Uses 3 tbsp olive oil · 400g beef mince · 3½ tsp ground cumin · 3 tsp garlic granules · 3 tsp onion granules · 2 tsp chilli powder mild or hot to taste · 2 tsp paprika · 2 tsp dried oregano

2. 2

   Step 2: Return the beef to the pan along with the jalapeños, beef stock (800ml), tomatoes (400g can), beans, sweetcorn (198g can) and polenta. Stir well and bring to a gentle simmer. Cook for 25-30 mins until reduced slightly. Season and serve with the coriander leaves and other toppings.

   Simmer soup · 30 minUses 400g beef mince · coriander leaves, to serve · 6 pickled jalapeños roughly chopped · 800ml beef stock · 400g can chopped tomatoes · 400g can black beans drained and rinsed · 400g can mixed beans drained and rinsed · 198g can sweetcorn drained