Taco Soup Recipe Stuff In Our Cupboard
We hope you are safe and well, in this time of global pandemic. You may find yourself staring into the cupboard and wondering what you're going to cook with what you have on hand. This riff on a taco soup recipe may be the answer!
Ingredients
| Oil | 1 Tablespoon (use as required) | |
| Ground beef | 1 Pound | |
| Onions | 2 | |
| Chipotle in adobo | 1 | |
| Taco spice | 2 Tablespoon | |
| Rotel | 284 Milliliter | |
| Chicken stock | 6 Cup (96 tbs) | |
| Pickled jalapeno | 3 Tablespoon | |
| Dry macaroni | 125 Gram | |
| Frozen corn | 1 Cup (16 tbs) |
Directions
MAKING:
1. In a heavy stock pot brown the beef in a little oil.
2. When the beef has browned, toss in the onion and chipotle.
3. Stir and fry until onion has softened.
4. Stir in the spice mix, tomatoes, and stock; bring to a boil and cook 5-10 minutes.
5. Stir in the pickled pepper, macaroni, and frozen corn; continue to boil until pasta is cooked.
6. Test seasoning, and adjust with salt and pepper if needed.
SERVING:
7. Serve with sour cream, avocado, cheese, and / or nacho chips.
Recipe Summary
Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
