Taco soup with quesadillas
Make your kids' favorite soup! A hearty soup dinner with ground beef, onion, corn, tomato and tasty spices. Serve with your favorite toppings and cheese-filled tortillas. A perfect soup for anyone who likes tacos.
Ingredients · Servings 4
- 500 g minced meat (any kind)
- 1 yellow onion
- 3 cloves garlic
- 4-5 tbsp tomato paste
- 200 g frozen corn
- 2 tsp paprika powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 vegetable stock cube
- 0.5 cup fresh parsley
- oil, for frying
- 1.2 l water, hot
- salt
- pepper
- For serving
- red pepper
- fresh coriander
- grated cheese
- sour cream
- Quesadillas
- 8 tortillas
- 200 g grated cheese (preferably cheddar cheese)
- 1-2 jalapeños, fresh or pickled, sliced (optional)
- rapeseed oil, for brushing
Method
- Peel and finely chop the onion. Peel and finely chop the garlic.
- Sauté the yellow onion in oil in a large saucepan or pot until soft. Add the minced meat and garlic, fry until the minced meat crumbles and has some color.
- Stir in tomato paste, corn and all spices. Fry for 1-2 minutes.
- Pour in hot water and crumble in the stock cube. Let the soup simmer, covered, for 15-20 minutes.
- Set the oven to 225 degrees, top and bottom heat.
- Split the tortillas in half. Place cheese on one half of the tortilla, top with jalapeño slices, and fold over the other half. Press the tortillas together with your hand.
- Place them on a baking sheet lined with baking paper. Brush the top with rapeseed oil.
- Bake them until crispy and golden in the middle of the oven for about 12-15 minutes. Some of the cheese may ooze out onto the baking sheet, then just press it back into the bread.
- Serve the soup with all the delicious side dishes and let everyone around the table top their soup. Offer the warm bread as well.
