Mexican Beef Cabbage Soup

17 June 2020 Bookmark0
Simple Mexican Beef Cabbage Soup with a Tex-Mex flair. This low carb meal can be topped with avocado, cotija cheese or cream to make it the ultimate keto meal!

Mexican Beef Cabbage Soup
Mexican Beef Cabbage Soup

There are nowadays that I counsel our meals perfectly, and we eat everything we I cook. Different present we travel our plans at the worst time and eat out, which is e’er fun until I note the rotting belowground zucchini in our veggie container. 

Shaft, I get plans for you to use the total topic of lift that you’ll requisite for this direction with two several recipes!

No., if you soul reliable this favourite Tex-Mex purloin beef pan alimentation then this should be on your meal revolution. It’s a pleasing nutrition for the unit home, but especially perfect for low carb masses. And location of the ingredients is a 1/2 juncture of abstract.

Mexican Beef Cabbage Soup

  • 1 lb Ground Sirloin or Beef
  • 1/2 head shredded cabbage
  • 28 oz diced garlic tomatoes (Heinz)
  • 40 oz beef broth (ours came in a box)
  • 1 package taco seasoning
  • half a bag of shredded carrots
  • 1 tablespoon minced garlic
  • paprika- 1 tsp
  • cumin – 1 tsp
  • 1-2 tablespoons of butter
  • salt and pepper to taste

  1. The first thing you need to do is cook your sirloin, minced garlic and drain it. Set aside. 
  2. Throw your butter into a large pan over medium heat. Now take your cut up cabbage,  and shredded carrots and put in sizzling pan.
  3. Personally I like using a wok when I work with cabbage because prior to being cooked down,  cabbage is a pretty large veggie and takes a lot of space. 
  4. Saute your veggies for about 5 minutes, rotating often until they are crisp tender.
  5. Dump your drained meat and (non drained) tomatoes into a slow cooker  or large soup pot
  6. Add your cabbage, carrots, beef broth, garlic, seasonings and stir.
  7. Now add your taco seasoning and stir.
  8. Leave on low in a slow cooker for 2 hours or until veggies are soft, then move to warm.
  9. If you cook in a stock pot, keep on low heat for approximately an hour, stirring frequently, until veggies are tender.
  10. I do not like to monitor a pot on a stove, so I always find it best to throw in a slow cooker.
  11. If you need it to be done quicker, you can move your soup to high heat for an hour and then back down to low or warm. 


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