MEXICAN BEEF SOUP WITH CHEESY TACOS

SERVES 6

PREP AND COOK: 2 HOURS, 30 MINS

¼ cup olive oil

1.2kg beef chuck steak, trimmed, cut into

2cm pieces

2 onions, finely chopped 2 red capsicums, chopped 30g sachet taco spice mix 1½ litres (6 cups) beef

stock

410g can tomato puree ¾ cup mild chunky salsa 420g can corn kernels,

drained

½ cup chopped fresh

coriander

CHEESY TACOS

6 taco shells ½ cup mild chunky salsa 1 cup grated Tasty cheese

1 Heat 2 tblsps of the oil in a stockpot over a high heat. Add beef in three batches. Cook, turning occasionally, for about 3 to 4 minutes, or until browned. Remove.

2 Add onions, capsicums and remaining oil to the pot over a medium heat. Cook, stirring occasionally, until soft. Stir in spice mix.

3 Return beef to pot with stock, 3 cups of water, tomato puree and salsa. Bring to a boil and cover with a lid. Gently boil, stirring every 30 minutes, for about 2 hours, or until beef is very tender. Remove from the heat and stir in the corn and coriander. 4 Meanwhile, to make cheesy tacos, break the shells in half. Arrange them on a large oven tray in a single layer. Dollop with salsa and sprinkle with cheese.

5 Cook in a moderate oven (180°C) for about 12 minutes, or until tacos are crisp.

6 Serve soup with cheesy tacos.