Taco Stoup with a Taco Toppings Salad Recipe

Name: Taco Stoup with a Taco Toppings Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat a medium soup pot over medium-high heat with 2 tablespoons EVOO (twice around the pan).
2
Add the ground sirloin.
3
Brown the meat, breaking it up with a wooden spoon.
4
Season it with the cumin, coriander, chili powder, oregano, onion, garlic, salt, and pepper.
5
Stir to combine and continue to cook for 5 minutes.
6
Add the stewed tomatoes and chicken stock, then bring the stoup up to a boil.
7
Reduce the heat and simmer for 10 minutes.
8
While the stoup is cooking, prepare the taco toppings salad.
9
In a small bowl combine the juice of 2 limes, the taco sauce, salt and pepper.
10
Whisk in 2 tablespoons of EVOO.
11
Reserve the dressing.
12
In a salad bowl combine the shredded lettuce, tomatoes, half of the chopped cilantro, the parsley, and grated Cheddar cheese.
13
Pour the dressing over the salad and toss to combine.
14
Squeeze the juice of the remaining lime into the stoup.
15
Ladle the stoup into serving bowls and garnish with a small dollop of sour cream and a sprinkle of cilantro.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil (EVOO), divided, 1 1/2 pounds ground sirloin, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and more.

Yes, Taco Stoup with a Taco Toppings Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Taco Stoup with a Taco Toppings Salad

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