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Taco Stoup with a Taco Toppings Salad

Recipe information

  • Yield

    4 servings

Ingredients

4 tablespoons extra-virgin olive oil (EVOO), divided
1 1/2 pounds ground sirloin
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1/2 tablespoon dried oregano
1 large yellow onion, chopped
3 garlic cloves, chopped
Salt and freshly ground black pepper
1 can (15 ounces) stewed tomatoes
1 quart chicken stock or broth
3 limes
1/3 cup mild taco sauce (eyeball it)
1 head iceberg lettuce, shredded
1/2 pint cherry or grape tomatoes, cut in half
1 handful fresh cilantro leaves, chopped
1 handful fresh flat-leaf parsley, chopped
1 cup good-quality sharp Cheddar cheese, shredded
Sour cream, for garnish

Preparation

  1. Step 1

    Heat a medium soup pot over medium-high heat with 2 tablespoons EVOO (twice around the pan). Add the ground sirloin. Brown the meat, breaking it up with a wooden spoon. Season it with the cumin, coriander, chili powder, oregano, onion, garlic, salt, and pepper. Stir to combine and continue to cook for 5 minutes. Add the stewed tomatoes and chicken stock, then bring the stoup up to a boil. Reduce the heat and simmer for 10 minutes. While the stoup is cooking, prepare the taco toppings salad.

    Step 2

    In a small bowl combine the juice of 2 limes, the taco sauce, salt and pepper. Whisk in 2 tablespoons of EVOO. Reserve the dressing.

    Step 3

    In a salad bowl combine the shredded lettuce, tomatoes, half of the chopped cilantro, the parsley, and grated Cheddar cheese. Pour the dressing over the salad and toss to combine.

    Step 4

    Squeeze the juice of the remaining lime into the stoup. Ladle the stoup into serving bowls and garnish with a small dollop of sour cream and a sprinkle of cilantro.

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