Beefy Mexican Soup Recipes

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BEEFY MEXICAN SOUP



Beefy Mexican Soup image

From Back of the Box Recipes at http://www.backofthebox.com. This is a get-it-to-the-table fast dinner using Hamburger Helper.

Provided by lazyme

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1/4 cup green bell pepper, chopped
5 cups hot water
1 (7 ounce) package Hamburger Helper mix for beef pasta, chili macaroni
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 (14 ounce) can whole tomatoes, undrained
1 (8 ounce) can whole kernel corn, undrained
2 tablespoons pitted ripe olives, sliced

Steps:

  • Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain.
  • Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes.
  • Heat to boiling, stirring constantly.
  • Reduce heat; cover and simmer 10 minutes, stirring occasionally.
  • Stir in uncooked Pasta, corn and olives.
  • Cover and cook 10 minutes longer.
  • Nutritional Info Per Serving: Calories 320 (Calories from Fat 100); Fat 11g (Saturated 4g); Cholesterol 50mg; Sodium 940mg; Potassium 650mg; Carbohydrate 39g (Dietary Fiber 3g); Protein 19g.

Nutrition Facts : Calories 287.6, Fat 12.7, SaturatedFat 4.8, Cholesterol 73.7, Sodium 323.3, Carbohydrate 19, Fiber 3.5, Sugar 5.7, Protein 25.7

PRESSURE-COOKER MEXICAN BEEF SOUP



Pressure-Cooker Mexican Beef Soup 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

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

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, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 453mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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