Mexican Taco soup

• порції: 4
• загальний час: 6 hours 10 minutes

Інгредієнти

Olive oil spray

500g beef mince (5% fat)

1 large onion, diced

30g fajita seasoning (taco seasoning also works)

1 tosp garlic purée

250g tomato salsa

1 top tomato purée

400g tin of black beans, drained

200g tinned sweetcorn, drained

500ml beef stock

TO SERVE

120g 0% fat Greek yoghurt

80g Cheddar, grated

100g tortilla chips

Chopped parsley or coriander

Напрямки

Spray a frying pan well with some oil spray, add the mince and fry over a high heat for 4-5 minutes, until it is well browned all over.

Add the onion to the bottom of your slow cooker, followed by the browned mince, fajita seasoning, garlic purée, salsa, tomato purée, black beans, sweetcorn and stock.

Give everything a mix, pop the lid on and cook for 4 hours on high or 6 hours on low.

Serve in big bowls, topped with 30g Greek yoghurt, 20g grated cheese and 25g crushed tortillas per portion. Sprinkle with some parsley or coriander then dig in.

Нотатки

This slow-cooker taco soup is one of my family's staples when the weather is cooler. It's a 'chuck it in and leave' kind of meal and makes the most amazing leftovers. Top as if you're topping a chilli; it'll warm

you up from the inside out.

CALORIES PER SERVING 592

PROTEIN PER SERVING 45.3g

You can make this veggie by replacing the mince with more beans - kidney beans are particularly delicious.

This will keep in the fridge for 3 days.