MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stovetop Taco Soup
Categories: Beef, Chilies, Herbsd, Vegetables, Beans
Yield: 6 servings

MMMMM----------------------TACO SPICE BLEND---------------------------
1 tb Chilli spice mix
2 ts Garlic powder
2 ts Onion powder
2 ts Kosher salt
1 1/2 ts Ground cumin
1 ts Dried oregano
1/2 ts Ground coriander
1/2 ts Black pepper

MMMMM-------------------------TACO SOUP------------------------------
1 lb Ground chuck
1 md Yellow onion; diced
4 cl Garlic; minced
28 oz Can fire-roasted diced
- tomatoes; w/juices
3 c Beef stock
4 oz Can diced green chilies 
15 oz Can black beans; drained,
- rinsed
1 1/2 c Frozen corn; thawed,
- drained
4 oz Shredded cheddar or Colby
- Jack cheese
1/2 c Fresh cilantro leaves;
- chopped

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Shredded cheddar cheese
Crumbled cotija cheese
Diced red onions
Avocado
JalapeNo slices
Sour cream
Chopped cilantro
Tortilla strips
Lime wedges

PREPARE THE TACO SPICE BLEND:  In a small mixing bowl,
whisk all of the taco spice blend ingredients until
combined.

COOK THE MEAT AND AROMATICS: Add the ground chuck to a 6
quart dutch oven. Turn the stove to medium heat and use
a large spoon to break up the meat in the pot. Sprinkle
all but 1 1/2 teaspoons of the taco spice blend over the
raw meat (save the rest of the spice mixture to add to
the soup later, if desired). Brown the meat over medium
heat until most of the pink is gone, about 5 minutes. 

Add the diced onions and garlic to the pot with the
ground meat. Sauté the veggies with the meat until the
onions and garlic are glossy and just beginning to
brown, about 4 minutes. 

Remove from the heat. Use a spoon to remove excess fat
from the pan and discard.

ADD THE TOMATOES, BEEF STOCK, AND CHILiES: Stir in the
fire-roasted tomatoes, beef stock, and green chiles. 

Bring to a boil over medium heat. Reduce the heat to
medium-low and cover the pot. Simmer the soup for 15
minutes, stirring occasionally.

ADD THE BLACK BEANS AND CORN: Stir in the black beans
and corn, cover the pot, and simmer the soup for another
10 minutes on medium-low heat, stirring once. Taste the
soup, adding more of the spice blend to taste.

ADD THE CHEESE AND CILANTRO: Turn off the heat. Stir in
the shredded cheese and cilantro. Serve topped with your
favorite toppings. 

Store leftover taco soup in an airtight container in the
fridge for up to 3 days.

By: Marta Rivera

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

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