New Idea
You will need a 300g jar mild chunky salsa for this recipe. Soup can be made up to four days ahead. Keep, covered, in the fridge. Or, freeze for up to two months.
Ingredients
Method
Heat 2 tblsps of the oil in a stockpot over a high heat. Add beef in three batches. Cook, turning occasionally, for about 3 to 4 minutes, or until browned. Remove.
2 Add onions, capsicums and remaining oil to pot over a medium heat. Cook, stirring occasionally, until soft. Stir in spice mix.
3 Return beef to pot with stock, water, puree and salsa. Bring to boil. Cover with lid. Gently boil, stirring every 30 minutes, for about 2 hours, or until beef is very tender. Remove from heat. Stir in corn and coriander.
4 Meanwhile, to make tacos, break shells in half. Arrange on a large oven tray in a single layer. Dollop with salsa. Sprinkle with cheese.
5 Cook in a moderate oven (180C) for about 12 minutes, or until tacos are crisp.
6 Serve soup with cheesy tacos.
