Calories
192 kcal
Protein
63.3 g
Fat
74.8 g
Carbohydrates
42.2 g
Prepare the raw ingredients - onion and bell pepper. Peel the onion and dice it. Wash and cut the bell pepper into slices, then remove its seeds.
Mix the minced meat with the diced onion. Do not wash the meat! Grease a frying pan with vegetable oil and heat it over medium heat. Put the meat with onion in the pan and fry it for 15 minutes. Season the meat with taco seasoning, salt, pepper and add the minced garlic.
Add the tomato paste, canned beans, and canned corn into the meat and fry everything for 2-3 minutes
Cover the base with the beef broth, add chili pepper, canned tomatoes and the chopped bell pepper. Let the soup simmer for 25-30 minutes.
Add some spices and a few drops of lime (to taste) at the end.
Done!
Set up a tray of toppings so everyone can decorate their dishes, such as sour-cream and garlic sause, mayonnaise and so on.
If there is a lot of soup left over, freeze it. To do this, let the soup cool completely. Place in a freezer container or bag and freeze for up to 3 months. To reheat, defrost the soup in the refrigerator overnight and stew on the stove until warm or reheat in the microwave.
Alternatives for beef broth could be vegetable stock or chicken broth, which could be bought at the store or pre-made at home from previous cooking sessions.
Fresh tomatoes can be used instead of canned ones. Peel their skin after pouring boiling water over raw tomatoes, which separates the skin from the pulp.
Bon Appetit!
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