Subj : Pound O' Flesh - 07
To   : All
From : Dave Drum
Date : Fri Jan 20 2023 17:32:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Stovetop Taco Soup
Categories: Beef, Chilies, Herbsd, Vegetables, Beans
     Yield: 6 servings

MMMMM----------------------TACO SPICE BLEND---------------------------
     1 tb Chilli spice mix
     2 ts Garlic powder
     2 ts Onion powder
     2 ts Kosher salt
 1 1/2 ts Ground cumin
     1 ts Dried oregano
   1/2 ts Ground coriander
   1/2 ts Black pepper

MMMMM-------------------------TACO SOUP------------------------------
     1 lb Ground chuck
     1 md Yellow onion; diced
     4 cl Garlic; minced
    28 oz Can fire-roasted diced
          - tomatoes; w/juices
     3 c  Beef stock
     4 oz Can diced green chilies 
    15 oz Can black beans; drained,
          - rinsed
 1 1/2 c  Frozen corn; thawed,
          - drained
     4 oz Shredded cheddar or Colby
          - Jack cheese
   1/2 c  Fresh cilantro leaves;
          - chopped

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
          Shredded cheddar cheese
          Crumbled cotija cheese
          Diced red onions
          Avocado
          JalapeNo slices
          Sour cream
          Chopped cilantro
          Tortilla strips
          Lime wedges

 PREPARE THE TACO SPICE BLEND:  In a small mixing bowl,
 whisk all of the taco spice blend ingredients until
 combined.

 COOK THE MEAT AND AROMATICS: Add the ground chuck to a 6
 quart dutch oven. Turn the stove to medium heat and use
 a large spoon to break up the meat in the pot. Sprinkle
 all but 1 1/2 teaspoons of the taco spice blend over the
 raw meat (save the rest of the spice mixture to add to
 the soup later, if desired). Brown the meat over medium
 heat until most of the pink is gone, about 5 minutes. 

 Add the diced onions and garlic to the pot with the
 ground meat. Sauté the veggies with the meat until the
 onions and garlic are glossy and just beginning to
 brown, about 4 minutes. 

 Remove from the heat. Use a spoon to remove excess fat
 from the pan and discard.

 ADD THE TOMATOES, BEEF STOCK, AND CHILiES: Stir in the
 fire-roasted tomatoes, beef stock, and green chiles. 

 Bring to a boil over medium heat. Reduce the heat to
 medium-low and cover the pot. Simmer the soup for 15
 minutes, stirring occasionally.

 ADD THE BLACK BEANS AND CORN: Stir in the black beans
 and corn, cover the pot, and simmer the soup for another
 10 minutes on medium-low heat, stirring once. Taste the
 soup, adding more of the spice blend to taste.

 ADD THE CHEESE AND CILANTRO: Turn off the heat. Stir in
 the shredded cheese and cilantro. Serve topped with your
 favorite toppings. 

 Store leftover taco soup in an airtight container in the
 fridge for up to 3 days.

 By: Marta Rivera

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

MMMMM

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