About this recipe:A simple, yet hearty Mexican-inspired soup. Minced beef is simmered with kidney beans and sweetcorn in a taco-seasoned tomato soup. Serve with tortilla chips, grated cheese and soured cream.
450g minced beef
125g tomato ketchup
1 (400g) tin whole plum peeled tomatoes
1 1/4 (340g) tins sweetcorn, drained
2 (400g) tins kidney beans, do not drain
2-3 (30g) packets taco seasoning
tortilla chips, to serve
grated cheese, to serve
soured cream, to serve
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Method Prep:10min › Cook:30min › Ready in:40min
In a large frying pan, brown beef and onions.
Once beef is cooked, add water, tomato ketchup, tinned tomatoes, sweetcorn, kidney beans and taco seasoning. Bring to the boil and simmer for 20 minutes.
Once soup is ready, spoon into a bowl and top with tortilla chips, cheese and a dollop of soured cream.