Best Mexican Beef Soup In Tortilla Bowls Recipes

SLOW-COOKED MEXICAN BEEF SOUP

Slow-Cooked Mexican Beef Soup 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

Time 6h15m

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, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

MEXICAN BEEF SOUP IN TORTILLA BOWLS

Mexican Beef Soup in Tortilla Bowls image

Yummy tummy warming soup. Looks quite fancy when served in the tortilla bowls. Recipe is from the Beef Council.

Provided by Sandy in Oklahoma

Categories Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs lean ground beef
1 large onion, quartered and sliced thinly
1 tablespoon ground cumin
1/4 teaspoon pepper
2 (10 1/2 ounce) cans beef consomme
1 (15 1/4 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup water
6 medium flour tortillas
2 tablespoons chopped fresh cilantro

Steps:

Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.
Stir consommé, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.
Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.
Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.

Nutrition Facts : Calories 449.3, Fat 15.9, SaturatedFat 5.6, Cholesterol 73.7, Sodium 1318.7, Carbohydrate 43.8, Fiber 3.4, Sugar 3.9, Protein 33.5

MEXICAN TORTILLA SOUP

Mexican Tortilla Soup image

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 medium dried ancho pepper, seeded and chopped
1 cup water
Oil for deep-fat frying
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
1 small onion, sliced
4 garlic cloves, peeled
1 can (14-1/2 ounces) whole tomatoes, drained
6 cups vegetable or chicken broth
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1-1/2 cups shredded Monterey Jack cheese
1 large avocado, peeled and diced
1 medium lime, sliced and quartered

Steps:

In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.

MEXICAN BEEF TORTILLA SOUP

Mexican Beef Tortilla Soup image

Children love this meal. Its a hearty soup with just enough kick to it. Serve it with a healthy salad and some jello jigglers for the kids.

Provided by Shoppohollic

Categories Pork

Time 35m

Yield 9 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground beef
2 (16 ounce) jars of favorite chunky salsa
2 (14 1/2 ounce) cans beef broth
1 (7 ounce) can kernel corn, undrained
shredded cheddar cheese
crushed tortilla chips
sour cream
chopped green onion

Steps:

- In a large pot over medium heat cook ground beef until browned and crumbly.
- Add salsa, broth and corn. Cook until mixture comes to a boil. Reduce heat and simmer just until heated through.
- Top the soup with all or some of your favorite toppings and enjoy.

Nutrition Facts : Calories 169.9, Fat 8.7, SaturatedFat 3, Cholesterol 35.2, Sodium 1400.5, Carbohydrate 10.7, Fiber 2.1, Sugar 3.8, Protein 13.9