ZESTY TOFU TOPPER
This Man-style soup is super simple to throw together. Mix and match ingredients with what you've got on hand, just like regular fried rice.
SCAN THE OR CODE FOR STAR SOUPS
CREAMY SPAG BOWL!
taco soup
serves 4
prep 15 mins
| cooking 20 mins
1 tbs olive oil
1 small brown onion, chopped
1 red capsicum, deseeded, chopped
250g beef mince
35g pkt taco seasoning
500ml (2 cups) Massel Organic Beef Liquid Stock
400g can diced tomatoes
400g can black beans, rinsed, drained
2 x 125g cans corn kernels, drained
Vegetable oil, to shallow fry
4 white corn tortillas
Chopped avocado, grated Cheddar, sour cream and ground paprika, to serve Sliced fresh jalapeño chillies. to serve (optional)
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Massel Beef Stock is an easy, all-natural way to boost flavour.
Heat olive oil in a large saucepan over medium heat Cook onion and capsicum, stirring occasionally, for 5 minutes or until soft and light Add the seasoning, stock and 250ml (1 cup) water. Stir until combined. Add the tomatoes, beans and corn. Bring to a simmer. Cook, partially covered with a lid, for 10 minutes. Meanwhile, add vegetable oil to a frying pan to come about 1.5cm up the side of the pan. Heat over medium heat. Cook the tortillas, 1 at a time, for 1 minute each side or until golden. Transfer to paper towel to drain and cool slightly. Cut into wedges. Ladle the soup among serving bowls. Top with avocado, Cheddar, sour cream, paprika, tortilla wedges and jalapeño, if using.
