Close to a Beef Enchilada Soup - But MEGA style!
Part Crockpot/Part Stovetop
Beef Mega-Chilada Soup
1lb beef stew meat (raw)
1/2lb beef stir fry strips (raw)
1 large onion, chunked
2 cloves of garlic (finely chopped)
3 tablespoons extra virgin olive oil
2 tbsp butter
Cumin, Salt, Black Pepper, Goya Adobo
12oz shredded cheddar
4 cups beef broth
2 cups whole milk
small can corn, drained
1 small can of diced tomatoes (with chili and chives)
12 oz green taco sauce
1/2 red, orange, and/or green pepper (sliced thin, long ways)
In a large pot or saute pan: add oil and butter - med high heat, 30 seconds - add garlic, stir for about 1 min, add onions. Stir around until onions are sweaty.
Liner your crockpot: Place beef into pot, sprinkle all of your seasonings over the meat. Pour garlic/onion mixture over meat. Add taco sauce, beef broth, corn, and peppers.
Cook on low for 10 hours.
Around the 9 1/2 hour mark - or when you are ready to reheat the soup; in a large pot bring milk to a boil. Drain juices from tomatoes into soup and pour the tomatoes into the milk. Bring to boil and reduce heat to med/low. Slowly add in the cheese until all is melted. Add the beef stew to the mixture and continuously stir until until the broth and milk mixture look good and blended.
Using 2 cups of the broth, I used it to make white rice. Served the soup on top of some rice with some multi grain tortilla chips.
Enjoy and Happy New Year to all of my Mega Foodies!
