Taco Soup
We used Bell-View Chopped Garlic, Hearty Beef Soup Base, and Sliced Jalapeños for this recipe!
INGREDIENTS:
2 tablespoons olive oil
1 yellow onion, peeled and diced
1-2 tbsp. Bell-View Sliced Jalapenos (optional)
1 tbsp. Bell-View Chopped Garlic
32 ounces of prepared Bell-View Heart Beef Soup Base
1 9oz. can of tomato paste
1 15oz. can black beans, drained and rinsed
1lb lean round beef, cooked/drained with taco seasoning
1 package of yellow rice
1 can of corn
Shredded cheese, sour cream, and tortilla chips
DIRECTIONS:
In a large skillet, cook ground beef until fully cooked. Drain and add back to the skillet with taco seasoning and ¾ cup water. Boil then let simmer.
Make rice according to your package.
To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm. Add the onion, jalapeno(optional), and sauté for about 5 minutes, or until vegetables begin to soften. Stir.
Then add the garlic and sauté for 1 to 2 minutes. Stir intermittently. Add the prepared beef soup base, tomatoes paste, black beans, ground beef, corn, and Spanish rice and let cook for 25 minutes.
Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you’ll adjust the salt and seasoning levels at the end.
Garnish with tortilla chips, cheddar cheese, and sour cream.