Taco soup with guacamole
Taco SOUP? Yes my friend, that’s a thing. Grab your phone and browse the feed of Pinterest and you find the most beautiful creations of taco soup. Furthermore, I wanted to make the point that this version of taco soup with guacamole is ridiculously easy – almost no slicing, dicing and cutting involved. Promise.
Oh and next to that it’s great for making in big batches and it’s budget proof. Can’t imagine any kids not liking this this! I’m almost sounding like a sales pitch: perhaps I should be the ambassador of taco soup, haha.
For 4 persons
- 1 big, red onion
- 500 grams of biological minced beef
- 1 teaspoon of paprika powder
- 2 teaspoons of cumin powder
- a pinch of chili powder
- 1 red paprika
- 400 grams of canned kidney beans
- 300 grams of corn (canned or fresh)
- 400 grams of canned tomatoes
- 1 avocado
- 125 grams of sour cream
- 60 grams of tortilla chips
- a bunch of coriander
How to prepare taco soup with guacamole?
Warm a deep frying pan or Dutch oven and start dicing the red onion, sweat the onions with a drop of olive oil. After 2 minutes add the minced meat and cook until brownish.
Then add the spices (paprika powder, cumin powder, chili powder) and start rinsing the paprika and slicing it into small pieces. Add the paprika to the pan.
Drain the kidney beans and add them with the corn to the pan. Add the canned tomatoes and let it simmer for about 20-30 minutes.
In the meanwhile, start making a neutral guacamole. Skin the avocado and mash it with your fork, add salt and pepper to taste.
Serve the taco soup with guacamole, a dollop of sour cream, tortilla chips and some coriander for garnishing.
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