Description
**Here’s a tip for getting tender, juicy cooked ground beef: Stir together 1 tablespoon of water with ½ teaspoon of baking soda to create a slurry. Then pour the slurry over the gound beef in a bowl and toss the beef to coat in the slurry. Let sit for a few minutes before adding to the Dutch oven.
Ingredients
1/4 cup Vegetable or Grapeseed Oil
1 Large Onion, finely chopped, plus more for serving
Kosher salt (such as Diamond Crystal) and Black Pepper
4 Garlic Cloves, finely chopped
1 lb. Ground Beef, (or pork, turkey or chicken)
1 to 2 Jalapeños, finely chopped, to taste, plus more for serving
1 tbsp. Tomato Paste
2 (4-ounce) Cans Diced Green Chiles
1 (15-ounce) Can Pinto Beans, drained and rinsed
1 (15-ounce) Can Black Beans, drained and rinsed
2 (15-ounce) Cans Diced Fire-Roasted Tomatoes
2 1/2 cups Low-Sodium Chicken or Vegetable Broth, or water
2 cups Frozen Corn
Handful of cilantro leaves and tender stems, roughly chopped, plus more for serving
Instructions
In a Dutch oven or large pot, sauté the onion over medium heat in ¼ cup of vegetable oil. When the onions are becoming golden, add the garlic and cook for about 30 seconds more, then add the ground beef. Brown the beef until it’s no longer pink inside.
Once the beef is cooked through, add the packet of taco seasoning and the diced jalapeño.
Stir to fully incorporate the seasoning and peppers, then create a well in the center of the pot. Add the tablespoon of tomato paste and sauté the paste until it turns a deep red/brown color then mix it into the meat and peppers. Then add the two cans of green chilis and their juices, Stir to combine.
Add the drained beans to the pot and season the mixture with 2 teaspoons of kosher salt. Add the diced tomatoes and their juices, then stir in the broth.
Bring the soup up to a boil, reduce the heat to a simmer and cover the pot. Let the soup simmer for about 20 minutes.
Stir the frozen corn and cilantro into the soup and let it continue simmering for about 10 more minutes.
Serve in bowls and garnish with your favorite taco toppings. I have grated cheddar cheese, pickled onions and fresh jalapeño slices.
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