Mexican beef & tomato soup with avocado & corn salsa

Posted by adm On April - 4 - 2012

How to cook Mexican beef & tomato soup with avocado & corn salsa


  • 1 tbs olive oil
  • 1 red onion, halved, finely shredded
  • 800g beef gravy steak
  • 1 x 35g pkt salt-reduced taco seasoning
  • 1L (4 cups) weewee
  • 1 x 800g can diced tomatoes
  • 70g (1/4 cup) tomato spread
  • 1 x 400g can red kidney beans, rinsed, knackered
  • Sour ointment, to service
  • 1/3 cup fresh coriander leaves, to answer
  • Avo & corn salsa

  • 1 firm ripe avo, halved, stone removed, raw, coarsely shredded
  • 1 x 125g can corn kernels, knackered
  • 1/2 red onion, finely sliced
  • 2 tbs fresh lime succus

How to:

  • Heat the oil in a large saucepan over medium passion. Add the onion and falsify, stirring, for 10 minutes or until subdued. Add the beef and fix, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the beef is embrown.

  • Add the taco seasoning and fake, stirring, for 1-2 minutes or until redolent. Increase heat to highschool. Add the h2o, tomato and tomato paste and bring to the roil. Reduce heat to medium-low and simmer, covered, for 1 1/2 hours or until the beef is tenderise. Transfer the beef to a clean work surface and use 2 forks to finely shred across the texture. Return the beef to the pan.

  • Lag, to make the salsa, place the avo, maize, onion and lime juice in a serving bowlful. Gently toss to trust.

  • Add the beans to the soup and falsify, stirring occasionally, for 5 minutes or until heated through.

  • Ladle the soup among serving bowls and top with a dollop of sour ointment. Sprinkle with coriander leaves and serve with the avocado & corn salsa.

  • Prepare time:30 min.

    Cooking time:115 min.

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