Beef & Lentil Taco Soup
We have delivered a taste of Mexico in a soup! And we bet you won't be disappointed. Top with plenty of cheese and maybe a dollop of sour cream and serve with toasted bread or corn chips for dipping. This recipe is all about no fuss prep, and letting the slow cooker take care of the rest. Make extra and freeze the leftovers or have for a quick and easy lunch the following day.
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IngredientsIngredients
To serve
|
Method |
Energy kJ (kcal) | 1459 (349) |
Protein (g) | 33.4 |
Fat (g) | 8.7 |
Saturated (g)
|
20. |
Carbohydrate (g) | 28.2 |
Sugars (g)
|
8.7 |
Sodium (mg) | 256 |
Iron (mg) | 6.8 |
Zinc (mg) | 6.2 |
Vitamin B12 (ug) | 1.3 |
Vitamin C (mg) | 40.2 |
Selenium (ug) | 3.0 |
Fibre (g) | 11.4 |
Heat olive oil in a medium fry pan over high heat. Brown beef in batches, adding to the slow cooker as you go. Once all the beef has been browned add garlic, capsicum, onion and jalapeño; cooking for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.
Add in the remaining ingredients; lentils, tomatoes, beef stock, black beans and spices (except the corn), to the slow cooker and then cover and cook on high for 4 hours or low for 7-8 hours. Add the frozen corn 30 mins before serving.
Serve with a sprinkle of cheese, coriander and toasted sourdough. A dollop of sour cream or corn chips on the side adds that little bit extra to this delicious soup.
Oven method: This dish can also be cooked in a casserole dish in the oven. Ensure you sauté the onion, garlic, capsicum and jalapeño and brown the meat on the stove top before adding the remaining ingredients to the casserole dish and cook on fan bake at 150°C for 5 hours or until the meat is tender and falling apart.