Taco soup

Description

1 tbsp olive oil
1 small brown onion, chopped
1 red capsicum, deseeded, chopped
250g beef mince
35g packet taco seasoning
500ml (2 cups) Massel Organic Beef Liquid Stock
400g can diced tomatoes
400g can black beans, rinsed, drained
2 x 125g cans corn kernels, drained
Vegetable oil, to shallow fry
4 white corn tortillas
Chopped avocado, to serve
Grated cheddar, to serve
Sour cream, to serve
Ground paprika, to serve
Sliced fresh jalapeño chillies, to serve (optional)

Step 1
Heat olive oil in a large saucepan over medium heat. Cook onion and capsicum, stirring occasionally, for 5 minutes or until soft and light golden. Add beef, breaking up any lumps with a wooden spoon, for 5 minutes or until well browned.
Step 2
Add the seasoning, stock and 250ml (1 cup) water. Stir until combined. Add the tomatoes, beans and corn. Bring to a simmer. Cook, partially covered with a lid, for 10 minutes.
Step 3
Meanwhile, add vegetable oil to a frying pan to come about 1.5cm up the side of the pan. Heat over medium heat. Cook the tortillas, 1 at a time, for 1 minute each side or until golden. Transfer to paper towel to drain and cool slightly. Cut into wedges.
Step 4
Ladle the soup among serving bowls. Top with avocado, cheddar, sour cream, paprika, tortilla wedges and jalapeño, if using.