Taco soup

It is a thick, gently spiced soup usually made with tomatoes, beans, sweetcorn and taco seasoning, often with minced beef. It is closer to a brothy chilli than to a smooth tomato soup.

Brown minced beef with chopped onion, stir in taco seasoning, then add chopped tomatoes, drained beans, sweetcorn and beef stock. Simmer for about 20 minutes, until the flavours come together and the beef is cooked through.

Add grated Cheddar, a spoonful of soured cream and sliced avocado at the table. Tortilla chips make a crunchy accompaniment; crush a few over the bowl just before serving so they do not go soggy.

Yes. Cool it promptly, portion it into airtight containers and freeze; thaw it in the fridge, then reheat until steaming hot throughout. The Food Standards Agency advises reheating leftovers only once.

Mix ground cumin, paprika, dried oregano, garlic granules and chilli powder. Add a little at a time, tasting as you go, since ready-made taco seasoning can contain salt.

Taco soup has more stock and is served with a spoon, while chilli con carne is usually thicker and eaten as a main dish with rice or jacket potatoes. Both can use minced beef, tomatoes, beans and similar spices.