I regularly have too much taco meat from the night previous and turn what's left into this amazing soup. I know there are tons of Taco Soup recipes out there and I have tried many over the years. This recipe still remains my favourite version. Why? It has beans (love them), corn (love it) and pasta shells (love them too!)
Loaded with vegetables and beans, this soup warms and fills the tummy. My kids LOVE this soup. It might have something to do with the fact that I serve it with sour cream, cheese and whatever taco shells weren't eaten the night before, crushed and served on top. Don't throw out those last few taco shells! They go great with this soup as a garnish, they soak in the soup and wilt and become wonderful. This is a recipe that wastes nothing!
This soup is fast (cooks in under 30 minutes) and helps you clean out your fridge of taco condiments (how come I have two jars of taco sauce open at the same time? Who opened that salsa?) Use them all in this soup, or at least I do. I also add a few veggies and a tin of beans. My kids love pasta, so I add that too. Making this dish child friendly. I have made this with peas and green beans (I had a small quantity in my freezer that I wanted to use) they worked a treat. Feel free to use this soup to clean out what you have in the crisper and freezer.
As mentioned before, this soup is fast! Great for a night when you needed dinner on the table fast. It makes roughly enough for 6-8 serves. I don't bother serving this with bread as I have the taco shells to keep my four children happy. What more can I say than "Yum!"
1 tablespoon oil
1 - 1 1/2 cups of prepared taco meat (you need a full cup for this to work properly)
1 onion, diced
2 garlic cloves, minced
1 large carrot, diced
2 celery stalks, diced
1 tablespoon of taco seasoning (I use my own blend)
8 cups boiling water
1/2 cup red lentils (the little red ones)
1 cup taco sauce or salsa
1 cup small pasta shells
1x 425g tin of beans (kidney, black or pinto are my favourites), strained and rinsed
1/2 cup corn (I like frozen)
whatever chopped tomatoes you have from your taco night
to serve:
sour cream
grated cheese
salsa/taco sauce
guacamole
taco shells
In a large heavy based pot, heat the oil.
Fry the onions, carrots and celery for about 2 minutes. During those 2 minutes, fill your kettle and boil the water for later on.
Add the garlic, taco meat and taco seasoning. Cook until the taco seasoning becomes fragrant.
Add the now boiling water and the red lentils. Continue to boil in the pot for about 2-3 minutes.
Turn down to a simmer. Cook for a further 5 minutes.
Add the pasta shells and cook until they are tender (about 12 - 14 minutes)
Add the corn, beans and salsa/taco sauce and simmer for a further couple of minutes OR until heated thru and hot.
Ladle into bowls, top with your choice of toppings and enjoy!
Happy cooking!
Elizabeth x
