Name: Mexican taco soup
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 6 servings
Ingredients: 800 g lean ground beef (or beef cut into strips); 400 g (1 tin) chilli beans with liquid; 400 g (1 tin) kidney beans with liquid; 400 g (1 tin) corn with liquid; 400 ml (1 tin) stewed tomatoes / sauce; 400 ml (1 tin) diced tomatoes (peeled); 100 g chopped green chillies; 1 tbsp chilli powder; 1 tsp ground cumin; ¾ tsp ground paprika; 1 tbsp ground white pepper; ¼ tsp dried oregano; 1 ¼ tbsp dry ranch dressing mix; ⅓ cup chopped coriander; 1 tbsp fresh lime juice; 2 tbsp olive oil

AuthorHungry PandaCategoryMeatDifficultyIntermediate

Yields6 Servings

Prep Time40 minsCook Time2 hrs 20 minsTotal Time3 hrs

INGREDIENTS

800 g lean ground beef (or beef cut into strips)

400 g (1 tin) chilli beans with liquid

400 g (1 tin) kidney beans with liquid

400 g (1 tin) corn with liquid

400 ml (1 tin) stewed tomatoes / sauce

400 ml (1 tin) diced tomatoes (peeled)

100 g chopped green chillies

1 tbsp chilli powder

1 tsp ground cumin

¾ tsp ground paprika

1 tbsp ground white pepper

¼ tsp dried oregano

1 ¼ tbsp dry ranch dressing mix

⅓ cup chopped coriander

1 tbsp fresh lime juice

2 tbsp olive oil

Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function. When hot add the beef and seal until brown (drain any excess fat).

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Then add all the other ingredients (except the corn and beans) and mix together.

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Keep the lid closed and cook for 30 minutes then add the beans and corn. Stir in extra coriander if needed.

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Continue to cook using the SOUP function (SLOW COOK function also works) for a further hour.

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Leave on KEEP WARM for an extra 10 minutes.

* For extra spice you can increase the chilli, cumin and paprika ond/or add some jalapenos (jarred work ok).

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Ingredients