Mexican taco soup

Mexican soup with tacos
AuthorHungry PandaDifficultyIntermediate
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
  cup chopped coriander
 1 tbsp fresh lime juice
 2 tbsp olive oil
1

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).

2

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

3

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

4

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

5

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).

Ingredients

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
  cup chopped coriander
 1 tbsp fresh lime juice
 2 tbsp olive oil

Directions

1

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).

2

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

3

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

4

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

5

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).

Mexican taco soup