Cinco De Mayo Taco Soup made with Temecula Olive Oil Company’s Fresh Jalapeno Co-Milled Extra Virgin Olive Oil.
Ingredients
- 1 1/2 lbs beef top sirloin or round steak, cut in to 3/4 inch cubes
- 1 medium onion, chopped
- 1 Tbsp Temecula Olive Oil Company’s Fresh Jalapeno Olive Oil
- 2 15 oz cans Pinto Beans, drained and rinsed
- 2 14.5 oz cans of diced tomatoes & green chiles
- 2 cups water
- 1 15 oz can black beans, drained and rinsed
- 1 14.75 oz can creamed style corn
- 1 Tbsp Cumin
- 1 Tbsp Coriander Seed
- Salt & Pepper, To Taste
Cinco De Mayo Taco Soup
Preparation
In a large stockpot or Dutch oven, brown beef and onion in oil. Add pinto beans, tomatoes, water, black beans, corn, and seasoning. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until the meat is tender. Sprinkle with cilantro and serve with Corn tortilla chips or warmed flour and corn tortillas.
Seasonal Item! This spicy late harvest olive oil is made by crushing our premium California olives with organic fresh jalapeño peppers. This fiery olive oil delightfully enhances anything from guacamole or chili con queso to flank steak and arroz con pollo. Add some Temecula Olive Oil Company Fresh Jalapeno Olive Oil to chili or any egg dish to give it a little extra kick. If you like spicy food, you’re in for a treat! All of our olive oils are fresh-squeezed from the most wonderful fruit we grow. This is a limited release olive oil, and available only while supplies last. So be sure to pick up your picante olive oil while we still have it. And discover your spicy side!
