Recipe: Budget Friendly Beef & Lentil Taco Soup
Prep 15 minutes. Cooking time 5 hours. Serves 6-8
With bitter cold temperatures predicted for this week, we’re planning some delicious easy, slow cooker meals that the whole family will love!
We’re obsessed with this Budget Friendly Beef & Lentil Taco Soup, which you can pop on in the morning, and then eat for lunch or dinner. It’s perfect with crusty bread, corn chips, or warm tortilla.
750g Quality Mark beef forequarter steak e.g. chuck cut into 2.5cm pieces
1 tbsp olive oil
6 garlic cloves crushed
1 red capsicum chopped
2 large onions diced
1 jalapeño. Seeds removed and finely sliced. Optional
1 cup lentils rinsed
2 x 400g cans chopped tomatoes in juice
4 cups beef stock
400g can black beans drained and rinsed
1 tsp chilli powder
1 tbsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp onion powder
1 tsp cayenne pepper
1 tsp salt
1 cup sweet corn kernels frozen
fresh coriander leaves optional
crusty bread toasted
Method – To Slow Cook
1 Turn your slow cooker to high.
2 Heat olive oil in a medium fry pan over high heat. Brown beef in batches, adding to the slow cooker as you go.
3 Once all the beef has been browned add garlic, capsicum, onion and jalapeño (if using); cooking for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.
4 Add in the remaining ingredients (except the corn); lentils, tomatoes, beef stock, black beans and spices, to the slow cooker and then cover and cook on high for 4 hours or low for 7-8 hours.
5 Add the frozen corn 30 mins before serving.
6 Serve with a sprinkle of cheese, coriander and toasted bread or corn chips.
Method – Oven
1 This dish can also be cooked in a casserole dish in the oven.
2 Ensure you sauté the onion, garlic, capsicum and jalapeño and brown the meat on the stove top before adding the remaining ingredients to the casserole dish and cook on fan bake at 150°C for 5 hours or until the meat is tender and falling apart.