RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 890
| View Recipe |
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| Recipe Name: |
Taco Stoup |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Taco Toppings Salad |
| Comments: |
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Ingredients:
2 Tablespoons oil, olive
1 to taste salt and pepper
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Directions:
Heat a medium soup pot over medium-high heat with oil. Add the beef. Brown the meat, breaking it up with a wooden spoon. Season it with the cumin, coriander, chili powder, oregano, onion, garlic, salt and pepper. Stor to combine and continue to cook for 5 minutes.
Add the stewed tomatoes and stock, then brnig the stoup up to a boil. Reduce the heat and simmer for 10 minutes. While this is cooking, you can prepare the salad if desired.
Squeeze the lime juice into the stoup. Ladle the stoup into serving bowls and garnish with the sour cream and cilantro, if desired. |
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| Nutrition per Serving: |
| Calories: |
658 |
Total Carbs: |
24.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
128.7 |
Fat: |
131.2 |
Protein: |
37.88 |
| Fiber: |
10.01 |
Sodium: |
486.84 |
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