Taco Soup with Jalapeño-Cheddar Cornbread Muffins
- Level: Easy
- Yield: 6 to 8 servings; makes 9 muffins
- Total: 1 hr 15 min (includes cooling time)
- Active: 30 min
Ingredients
Jalapeño-Cheddar Cornbread Muffins:
Nonstick cooking spray
1 cup cornmeal
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt
1 cup buttermilk
1 large egg
4 tablespoons unsalted butter, melted
2 tablespoons dark brown sugar
1/2 large jalapeño, minced
4 ounces sharp Cheddar, finely diced (about 1/4-inch dice)
Taco Soup:
2 tablespoons vegetable oil
1 pound 80% lean ground beef chuck
8 ounces fresh chorizo, casings removed
1 large yellow onion, diced
1 red or orange bell pepper, diced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 cups low-sodium beef broth
One 28-ounce can fire-roasted diced tomatoes
Two 15.5-ounce cans black beans, drained and rinsed
Two 4-ounce cans diced mild green chiles
Diced avocado, for serving
Sour cream, for serving
Fresh cilantro, for serving
Lime wedges, for serving
Directions
Special equipment:
a 12-cup muffin tin- For the Jalapeño-Cheddar Cornbread Muffins: Preheat the oven to 425 degrees F and generously spray 9 cups of a 12-cup muffin tin with nonstick cooking spray.
- Whisk together the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, egg, melted butter and dark brown sugar in a large bowl. Fold the cornmeal mixture, jalapeños and Cheddar into the buttermilk mixture until just combined (it’s OK if there are some small lumps).
- Divide the batter evenly among the 9 greased muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Let the muffins cool in the pan for 5 minutes. Then run an offset spatula around the edges of each muffin and invert onto a wire rack to cool completely, about 30 minutes.
- For the taco soup: While the muffins bake, make the taco soup. Heat the oil in a large Dutch oven or large pot over medium-high heat. Add the ground beef and chorizo and cook, breaking up the meat with a wooden spoon, until browned and crumbly, about 6 minutes. Add the onion, bell pepper, a pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the chili powder, tomato paste, cumin, paprika, cayenne pepper and 1/2 teaspoon salt. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth, fire-roasted tomatoes, black beans and green chiles, and bring to a boil over high heat. Reduce the heat to medium-low, then simmer, partially covered, until the meat and beans are very tender and the sauce thickens slightly, 35 to 45 minutes. Taste and adjust the seasoning with salt and pepper.
- Ladle into bowls and top with diced avocado, sour cream and fresh cilantro. Serve with lime wedges and the Jalapeño-Cheddar Cornbread Muffins.