You may also like
Categories:
extra-virgin olive oil ground sirloin ground cumin ground coriander chili powder oregano yellow onion garlic salt tomatoes chicken limes taco sauce cherry cilantro handful Cheddar cheese sour cream
Viewed: 45 - Published at: 10 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- 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.
