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HomeLifestyleRecipesWinterize your Taco Tuesday with this Cheesy, Tortilla-Topped Taco Soup

Winterize your Taco Tuesday with this Cheesy, Tortilla-Topped Taco Soup



Table of Contents

why it works

  • Sauteing a mixture of aromatics including onions, garlic and peppers and mixing them with canned fire-roasted tomatoes gives the soup a deep smoky flavor.
  • Adding crushed tortilla chips to the simmering pot helps thicken the soup and adds to the delicious flavor of the corn.
  • Filling individual bowls with soup and then frying them briefly with tortilla chips and a layer of cheese makes for a great crunchy, cheesy topping.

From time to time, the Tex Mex-style ground beef taco is really popular. This was a move my mom did from time to time, throwing a packet of taco seasoning into some ground beef and serving the meat mixture with hard taco shells, and chopped tomatoes, lettuce, sour cream, cilantro, avocado. , and serving with fixings such as. grated cheese. This was the perfect satisfying dinner for a weeknight. Here we’ve turned old-fashioned Taco Tuesday style tacos on their head with our easy recipe for an extremely comforting, delicious taco soup that hits all the notes of the classic.

Our Birmingham, Alabama-based associates elizabeth mervosh Developed this thick and hearty taco-inspired soup that features ground beef, corn and pinto beans swimming in a delicious puree of canned fire-roasted tomatoes, charred onions, garlic, jalapeño and Cubanelle peppers. Before serving, the soup is poured into individual bowls, topped with cheese and tortilla chips and baked until the top is crispy and melty. This is a definite step up from the average Taco Tuesday dinner.

A first look at the ingredients of this taco soup – ground beef, beans, chili, canned tomatoes – may make you wonder how this soup is different from chili. But there’s definitely some overlap, this soup is thicker and thinner than the average chili, meaning you can serve both in the same week without anyone realizing they’re the same for several days in a row. Eating cheese (not that there’s anything wrong with it).

Serious Eats / Fred Hardy


Technique Tips for a Unique Taco Soup Experience

Add deep flavor with a charred tomato puree base. To make this soup really special, all it takes is a few minutes to fry up onions, garlic and chilies (a combination of sweet Cubanelles or banana peppers and mildly spicy jalapeños) in a dry pan, letting these aromatics simmer over a simmering flame. Before mixing with the roast. Tomato. Roasting vegetables before adding them to the soup adds a mild smoky flavor and adds sweetness to the Cubanelle pepper. Make sure to cook the vegetables until they are blistered and have no brown spots. This ensures that they develop a strong flavor that will permeate the broth.

Fry the spice mixture in oil. For a true Taco Tuesday experience, you have to include taco seasoning, and we made sure to use a generous amount to get that distinctive flavor. We recommend using your Homemade Taco Seasoning RecipeBut your favorite taco seasoning mix will work just as well (I’ll always have a soft spot in my heart for the old El Paso taco packets).

For best flavor, be sure to spread the spice mixture into the oil before adding the ground beef until it becomes fragrant and completely coated in the oil. The ground spices in the spice mixture contain flavor molecules that are largely fat soluble, meaning they will dissolve more easily in oil than a watery broth base. At the same time, as the taco seasoning heats and toasts in the oil, its flavor will become more aromatic and complex. Just be sure to add the meat before the taco seasoning begins to burn – make sure the package is open and ready to be added to the pan.

Cook the soup on low flame for just a few minutes. It can be tempting to simmer a large pot of soup slowly on the stove for a long time with the mindset that the longer the soup simmers, the more its flavor will develop. But that’s not the case with taco soup. Instead, limiting the simmering time to about 10 minutes helps you avoid overcooking the ground beef, which can easily become dry, chunky, and unpleasant to eat if simmered for too long.

Finish with cheesy, crunchy toppings before serving. It wouldn’t be taco soup without tacos. For the “taco” element in this soup, Elizabeth uses store-bought tortilla chips in two different ways. First, she adds crushed tortilla chips to the soup broth to help thicken the soup and add delicious, roasted corn flavor.

In addition to the crushed chips in the broth, you’ll also layer tortilla chips and then cheese onto individual soup bowls and broil until the cheese is completely melted. This makes a great crunchy, cheesy taco-like topping.

Dressed with an easy fresh salsa, this soup has all the texture and flavor of a great ground beef taco in a big bowl of comforting soup.

This recipe was developed by Elizabeth Mervosh; The headnote was written by Leah Collins.

Winterize your Taco Tuesday with this Cheesy, Tortilla-Topped Taco Soup


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For Soup:

  • 1 Small yellow onion (6 ounce; 170Yes), peeled

  • Two 5- to 6 inches Cubanelle chili Or banana peppers (3 ounce Everyone; 85Yes Everyone)

  • 4 medium garlic clovesunpeeled

  • 2 Small jalapeno peppers ,2 ounce, 60Yes)divided

  • Two 14.5-ounce (411 gram, cans fire roasted diced tomatoes, unused, divided

  • 2 tablespoons (30 ml) neutral cooking oil such as vegetable or canola oil

  • 2 1/2 tablespoons hHomemade Taco Seasoning or store bought Taco Masala ,21Yes,

  • 1 1/2 pound ,680Yes) Ground beef, 93% lean

  • 2 tablespoons ,30ml) tomato paste

  • 5 cup ,1.2l) Homemade Chicken Stock or store-bought low-sodium chicken broth

  • Two 15.5-ounce ,439Yes, cans pinto beansdried and washed

  • 1 cup frozen corn (5 ounce, 140Yes,

  • 1/2 cup crushed tortilla chips ,1 ounce, 30Yes), as well as whole chips for topping

  • 2 spoon diamond crystal kosher salt, Divide, plus more to taste; For table salt, use half the recommended amount

For salsa:

  • 10 ounce fresh tomatoes ,285Yes; About this 3 medium), seeded and chopped (1 cup)

  • 1/4 cup chopped up fresh coriander (1 ounce; 29 grams)

  • 1 tablespoon (15ml) fresh lemon juice from 1 lemon

  • 6 ounce (170Yes) medium cheddar cheesechopped (approximately) 1 1/2 cup)

  1. For Soup: Cut onion in half. Cut 1 onion in half from the root end to make two quarters. Keep the remaining half onion aside.

    Serious Eats / Fred Hardy


  2. Heat a large cast iron skillet until hot and smoking. Place 2 onion slices, Cubanelle pepper or banana pepper, garlic and 1 jalapeño in hot pan; Cook, turning occasionally, until the onions, garlic and peppers are blistered and charred in spots, 3 to 8 minutes for the garlic and onions and 5 to 10 minutes for the peppers. Use a tongs to remove them to a plate as soon as they are finished cooking; Set aside, and let cool slightly, about 10 minutes.

    Serious Eats / Fred Hardy


  3. Peel the garlic and discard the skin. Remove stems, skin and seeds from peppers and discard. Add the charred onion, peeled garlic and peeled chillies to a blender along with 1 can of tomatoes. Process until smooth, about 30 seconds; Cancel.

  4. In a large Dutch oven, heat the oil over medium heat until shimmering. Add taco seasoning; Cook, stirring constantly, until fragrant and spicy, about 45 seconds. Add the ground beef and turn the heat to high. Cook, stirring and breaking up the meat with a wooden spoon, until browned, about 3 to 6 minutes. Add tomato paste; Cook, stirring constantly, until tomato paste is completely coated and beef mixture is slightly thickened, about 1 to 2 minutes. Add stock, pureed chili-garlic mixture, beans, corn, crushed tortilla chips, 1 1/2 teaspoons salt, and remaining 1 can tomatoes. Bring to a boil over medium-high heat; Reduce heat to medium, and cook over low heat, stirring occasionally, until flavors meld, about 10 minutes. Add additional salt to taste if desired.

    Serious Eats / Fred Hardy


  5. For salsa: While the soup is simmering, adjust the oven rack to the middle position and preheat the broiler in the oven. Cut remaining onion in half to equal 1/4 cup; Finely chop the remaining jalapeño chile, equal to 1 tablespoon. (Reserve any leftover onion and jalapeño chile for another use.) In a small bowl, combine the measured chopped onion, jalapeño chile, fresh tomatoes, cilantro, lime juice and remaining 1/2 teaspoon salt. Stir together.

    Serious Eats / Fred Hardy


  6. Using a ladle, divide soup evenly among 6 broiler-safe soup bowls, and place on rimmed baking sheets. Top each bowl with some whole tortilla chips and 1/4 cup cheese. Sauté until cheese melts, about 2 minutes. Before serving, top with prepared tomato-chile salsa.

    Serious Eats / Fred Hardy


special equipment

Large cast iron skillet, blender, large Dutch oven, 6 broiler-safe soup bowls

Make-Ahead and Storage

The soup can be cooked through Step 4, cooled, and refrigerated in an airtight container for up to 4 days. To serve the soup, heat on the stove until boiling, then continue with Step 4 in the recipe.



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