Mexican night just got better with the addition of cheese-packed tacos!
¼ cup olive oil
1.2kg beef chuck steak, trimmed, cut into 2cm pieces
2 onions, finely chopped
2 red capsicums, chopped
30g sachet taco spice mix
1½ litres (6 cups) beef stock
3 cups water
410g can tomato puree
¾ cup mild chunky salsa
420g can corn kernels, drained
½ cup chopped fresh coriander
6 taco shells
½ cup mild chunky salsa
1 cup grated Tasty cheese
Heat 2 tblsps of the oil in a stockpot over a high heat. Add beef in three batches. Cook, turning occasionally, for about 3 to 4 minutes, or until browned. Remove.
Add onions, capsicums and remaining oil to pot over a medium heat. Cook, stirring occasionally, until soft. Stir in spice mix.
Return beef to pot with stock, water, puree and salsa. Bring to boil. Cover with lid. Gently boil, stirring every 30 minutes, for about 2 hours, or until beef is very tender. Remove from heat. Stir in corn and coriander.
Meanwhile, to make tacos, break shells in half. Arrange on a large oven tray in a single layer. Dollop with salsa. Sprinkle with cheese.
Cook in a moderate oven (180C) for about 12 minutes, or until tacos are crisp.
Serve soup with cheesy tacos.