Slow-Cooked Mexican Beef Soup Recipe

5 1 1
Slow-Cooked Mexican Beef Soup Recipe
Slow-Cooked Mexican Beef Soup Recipe photo by Taste of Home
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Slow-Cooked Mexican Beef Soup Recipe

Read Reviews
5 1 1
Publisher Photo
My family loves this stew, and I'm happy to make it since it's so simple! You can serve with corn bread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

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 chilies, undrained
  • Sour cream and tortilla chips, optional

Directions

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. Yield: 8 servings (2 quarts).
Originally published as Slow-Cooked Mexican Beef Soup in Simple & Delicious August/September 2017

Nutritional Facts

1-1/3 cups: 218 calories, 6g fat (2g saturated fat), 47mg cholesterol, 602mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

  • 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 chilies, undrained
  • Sour cream and tortilla chips, optional
  1. 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. Yield: 8 servings (2 quarts).
Originally published as Slow-Cooked Mexican Beef Soup in Simple & Delicious August/September 2017

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DianeC23 User ID: 141506 272839
Reviewed Sep. 9, 2017

"This was very good! The tomatoes and chilies gave it a kick (I left out the red pepper flakes at my husband's request). I forgot to put it in the slow cooker, so I used the pressure cooker instead. Still turned out great! I used baby carrots instead of cutting them. I also served it with corn bread. We had plenty for lunch the next day, too! I'll be making this one again!"

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