Taco Stoup with a Taco Toppings Salad

Preparation

1. Step 1

   Heat a medium soup pot over medium-high heat with 2 tablespoons EVOO (twice around the pan). Add the ground sirloin. Brown the meat, breaking it up with a wooden spoon. Season it with the cumin, coriander, chili powder, oregano, onion, garlic, salt, and pepper. Stir to combine and continue to cook for 5 minutes. Add the stewed tomatoes and chicken stock, then bring the stoup up to a boil. Reduce the heat and simmer for 10 minutes. While the stoup is cooking, prepare the taco toppings salad.

   Step 2

   In a small bowl combine the juice of 2 limes, the taco sauce, salt and pepper. Whisk in 2 tablespoons of EVOO. Reserve the dressing.

   Step 3

   In a salad bowl combine the shredded lettuce, tomatoes, half of the chopped cilantro, the parsley, and grated Cheddar cheese. Pour the dressing over the salad and toss to combine.

   Step 4

   Squeeze the juice of the remaining lime into the stoup. Ladle the stoup into serving bowls and garnish with a small dollop of sour cream and a sprinkle of cilantro.