Name: Mexican beef and bean soup
Cook time: 130 min
Total time: 130 min
Yield: 4
Ingredients: 500 gram beef skirt steak; 8 cup (2l) water; 800 gram canned crushed tomatoes; 35 gram packet taco seasoning; 420 gram canned red kidney beans, rinsed, drained

Ingredients

500 gram beef skirt steak

8 cup (2l) water

800 gram canned crushed tomatoes

35 gram packet taco seasoning

420 gram canned red kidney beans, rinsed, drained

Method

1.Combine beef, water, undrained tomatoes and taco seasoning in a large saucepan; bring to the boil. Reduce heat and simmer with lid on for 1 hour. Uncover; simmer for 1 hour.

2.Place beef in a medium bowl. Using two forks, shred beef coarsely.

3.Return beef to pan with beans and bring to the boil. Remove from heat; season to taste.

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