Beef Enchilada Soup

Beef Enchilada Soup  

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Heat 7.5 ml olive oil in a medium skillet add herbs and spices and bloom. Add ground beef and cook until beef is no longer pink. Add salsa, water and whole pasilla chili to beef, reduce heat to low cover and simmer for 10 minutes. Turn off heat and let soup rest for 30 minutes, remove pasilla chili, reheat soup and serve.

  • 125.0 g Ground beef
  • 15.0 ml Taco seasoning
  • 10.0 ml Chili powder
  • 5.0 ml Cumin
  • 2.5 ml Beef bouillon granuals
  • 120.0 ml Salsa
  • 420.0 ml Water
  • 1.0 ea Pasilla chili