Ingredients

4 servings

　　4 tablespoons extra-virgin olive oil (EVOO), divided

　　1 1/2 pounds ground sirloin

　　1 tablespoon ground cumin

　　1 tablespoon ground coriander

　　1 tablespoon chili powder

　　1/2 tablespoon dried oregano

　　1 large yellow onion, chopped

　　3 garlic cloves, chopped

　　Salt and freshly ground black pepper

　　1 can (15 ounces) stewed tomatoes

　　1 quart chicken stock or broth

　　3 limes

　　1/3 cup mild taco sauce (eyeball it)

　　1 head iceberg lettuce, shredded

　　1/2 pint cherry or grape tomatoes, cut in half

　　1 handful fresh cilantro leaves, chopped

　　1 handful fresh flat-leaf parsley, chopped

　　1 cup good-quality sharp Cheddar cheese, shredded

　　Sour cream, for garnish

　　

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.

　　Rachael Ray's 30-Minute Get Real Meals