Look to Mexico for inspiration with this spicy soup.
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes or until soft. Add the beef and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the beef is brown.
- Add the taco seasoning and cook, stirring, for 1-2 minutes or until aromatic. Increase heat to high. Add the water, tomato and tomato paste and bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 1/2 hours or until the beef is tender. Transfer the beef to a clean work surface and use 2 forks to finely shred across the grain. Return the beef to the pan.
- Meanwhile, to make the salsa, place the avocado, corn, onion and lime juice in a serving bowl. Gently toss to combine.
- Add the beans to the soup and cook, stirring occasionally, for 5 minutes or until heated through.
- Ladle the soup among serving bowls and top with a dollop of sour cream. Sprinkle with coriander leaves and serve with the avocado & corn salsa.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set