Mexican Beef and Tomato Soup
1 T olive oil
1 red onion, finely chopped
800g gravy beef
35g packet taco seasoning
1 L water
800g can diced tomatoes
¼ C tomato paste
400g can red kidney beans, rinsed, drained
Sour cream, to serve
1 red onion, finely chopped
800g gravy beef
35g packet taco seasoning
1 L water
800g can diced tomatoes
¼ C tomato paste
400g can red kidney beans, rinsed, drained
Sour cream, to serve
Heat oil, cook onion 10 mins until soft. Add beef and cook 5 mins until beef brown. Add taco seasoning and cook 1-2 mins until aromatic. Add water, tomatoes, tomato paste, bring to boil. Reduce heat and simmer, covered, 1 ½ hours until beef tender. Transfer beef to clean surface and use forks to finely shred across the grain. Return beef to pan. Add beans and cook 5 mins until heated through. Serve with sour cream.