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Mexican Beef Soups

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DAILY RECIPE

Southwestern Black Bean Stew

SUBMITTED BY: Lanay Bien

Browned ground beef seasoned with a package of taco seasoning mix is combined with whole kernel corn and canned black beans in this stew served with a dollop of sour cream and grated cheddar cheese.

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The Global Pantry: Mexico

Don't know a chayote from chorizo? Learn about commonly used ingredients in our Tips & Advice article.

Tortillas from Scratch

No store-bought, plastic-wrapped tortilla can compare to a homemade one hot off the griddle or comal! Learn more in our Advice article.

Layered Enchilada Bake (Kraft Video)

Try this zesty one-dish meal made with seasoned ground beef, black beans, and salsa layered with tortillas and shredded cheese.

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NEWEST MEXICAN BEEF SOUPS RECIPES

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Fiesta Beef Soup

Submitted by: COLLEGE INN® Broth

Mouth Party! Spice up your dinner with this sure-to-please winner.

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Ajiaco (Beef and Pepper Stew)

Submitted by: damasio

This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth.

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Slow-Cooked Chili

Submitted by: Sue Call
Provided by: Taste of Home

'This hearty chili can cook for up to 10 hours on low,' relates Sue Call of Beech Grove, Indiana. 'It's so good to come home to after a long day away.'

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Caldo de Res (Mexican Beef Soup)

Submitted by: LKONIS

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones.

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Super-Duper Chili

Submitted by: Elizabeth Mays
Provided by: Taste of Home

No one ever guesses the 'secret ingredient' in this recipe that I created. A can of mushroom soup is what makes the chili so thick and creamy. Take this spicy concoction to a fall potluck or church dinner, and watch folks warm up to it! -Elizabeth Mays, Nunnelly, Tennessee

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Southwest Stew

Submitted by: Lois C. McAtee
Provided by: Taste of Home

Our whole family loves foods spiced with picante sauce, so I developed this recipe! This dish is very quick and easy to make, and it also reheats well. Sometimes I add cooked, sliced potatoes to the stew for a little variety, too.

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