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.
1⁄4 cup olive oil
1.2kg beef chuck steak, trimmed, cut into 2cm pieces
2 onions, finely chopped
2 red capsicums, chopped
30g sachet taco spice mix
1 1⁄2 litres (6 cups) beef stock
3 cups water
410g can tomato puree
3⁄4 cup mild chunky salsa
420g can corn kernels, drained
1⁄2 cup chopped fresh coriander
6 taco shells
1⁄2 cup mild chunky salsa
1 cup grated Tasty cheese
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.