Tex-Mex nachos and slow-cooked Mexican-inspired mouth-watering Slow Beef Nacho Soup
Some people call this a ‘cowboy soup’, some a Beef ‘taco’ soup, and others just call it simply ‘delicious’. A sort of combination between a soup and stew, the smokey and spicy and citrus flavors make it compatible to any season served in small or large bowls.
What is cowboy soup made of?
Cowboy soup is a Tex-Mex invention, traditionally cooked in one pot over a fire. Made with ground beef or sausage and the defining ingredient being tinned beans. As this is a pimped-up version of a cowboy beans recipe, there are no rules when it comes to what vegetables or spices are added.
Nacho toppings as a garnish
This Slow Beef Nacho Soup takes inspiration from a cowboy soup and adds the delicious toppings of a classic plate of Tex-Mex nachos – cheddar, sour cream, jalapenos, coriander, lime and pickled onions. Feel free to add additional toppings such as feta or guacamole.
Instant Pot Taco Soup
Instant Pot, otherwise known as a pressure cooker, is a fast and effective way to slow-cook beef cuts such as the beef shanks with bone marrow used in this recipe.
Easy Taco Soup
The cooking time is reduced by half, resulting in juicy pull-apart tender beef and a soup base that hasn’t reduced down to a thick sauce (as it would with longer oven slow-cooking).
Beef Shanks with Bone Marrow
This particular cut of beef is full of flavour with the added bonus of the inner marrow adding rich depth as it softens and melts into the soup. Think of it as a sort of beef butter, hugging all the other ingredients, adding a touch of luxury.
If you liked this recipe you may also be interested in:
- Beef Gochujang Stew
- Breakfast Egg Tortillas
- Hot Pork Tortillas and Pickle
Slow Beef Nacho Soup
Juicy slow cooked beef and all the best Tex-Mex and Mexican flavours rolled into one unforgettable soup
- Prep Time: 5 Minutes
- Cook Time: 1 hour, 30 minutes
- Total Time: 1 hour, 35 minutes
- Yield: 2 - 4
- Category: Beef
- Method: Pressure Cooker
- Cuisine: Tex-Mex
Ingredients
- 700g beef
- 1200ml beef stock
- 2 tbsp red wine vinegar
- 1 tsp brown sugar
- 200g tinned kidney beans (drained)
- ½ cup rice
Spice Mix
- 1 tbsp cumin
- 1 tbsp coriander seeds
- 1tbsp oregano
- 1.5 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp chipotle chilli flakes
- 1 tsp cinnamon
Topping
- Quick onion pickle (recipe below)
- Pickled jalapeno slices
- Coriander
- Sour cream
- Tortilla chips
Quick Onion Pickle
- 1 small red onion, minced
- 1 tbsp red wine vinegar
- 1 tsp water
- ½ tsp salt
- ½ tsp sugar
- 1 tsp olive oil
Instructions
- Using a mortar & pestle or coffee grinder, combine all spice mix ingredients together and blend into a powder.
- Season beef generously with salt on each side, rubbing into the flesh.
- Turn your pressure cooking on sauté mode and fry beef on each side until nicely browned (but don’t cook all the way through).
- Remove beef from pot, add another splash of oil and add spice blend. Fry for a minute, stirring around the pot until fragrant.
- Blend in tomato paste, cook for a minute then return the beef to the pot along with the beef stock. Stop the sauté mode and reset the pressure cooker to high for 1 hour and 20 minutes.
- Onions: Using a small saucepan, gently heat vinegar, oil, water, salt and sugar. When just about to boil remove from the heat and pour over the sliced onions, mixing well. Allow to cool.
- Manually release the pressure. When finished remove lid and add kidney beans and rice. Cover and reset the pressure cooker to high for another 4 minutes. Release pressure and leave the lid on the pot for a further 5 minutes so the rice can continue to steam.
- Remove the lid, squeeze in the juice of one lime, and season with salt and pepper as needed.
- Divide soup between bowls. Garnish with sour cream, grated cheddar, onions, jalapenos coriander and tortilla chips. Serve extra tortilla chips and lime wedges on the side.
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