MEXICAN BEEF SOUP RECIPES

Name: Slow-Cooked Mexican Beef Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings (2 quarts).
Cuisine: North America, Mexican
Ingredients: 1 pound beef stew meat (1-1/4-inch pieces); 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes; 2 cups frozen corn (about 10 ounces), thawed; 2 medium carrots, cut into 1/2-inch slices; 1 medium onion, chopped; 2 garlic cloves, minced; 1-1/2 teaspoons dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 2 cups beef stock; 1 can (10 ounces) diced tomatoes and green chiles, undrained; Optional: Sour cream and tortilla chips

SLOW-COOKED MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT

Slow-Cooked Mexican Beef Soup Recipe: How to Make It image

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 15 minutes

Prep Time 15 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles, undrained
Optional: Sour cream and tortilla chips

Steps:

In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

Nutrition Facts : Calories 218 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 602mg sodium, CarbohydrateContent 24g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

PRESSURE-COOKER MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT

Pressure-Cooker Mexican Beef Soup Recipe: How to Make It image

My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. —Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles
Optional: Sour cream and tortilla chips

Steps:

In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.

Nutrition Facts : Calories 172 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein. Diabetic Exchanges 1 starch

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My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas
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In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

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