20 BEST GROUND BEEF SOUPS
Enjoy these ground beef soup recipes on a chilly day, and you won't regret it! From hamburger to stuffed pepper to lasagna, these soups are easy, satisfying, and so delicious!
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a ground beef soup in 30 minutes or less!
Nutrition Facts :
SOPES WITH SHREDDED BEEF
Steps:
- For the shredded beef: Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally.
- Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce.
- For the tomatillo guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined.
- For the sopes: Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes.
- Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried.
- Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil.
- For the toppings: Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside.
- Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro.
GROUND BEEF SOPES
Number Of Ingredients 9
Steps:
- 1. Prepare the masa shells. Cover and set aside. Then, in a medium nonstick skillet, heat the oil over medium heat and cook the onion, stirring, until translucent, about 3 minutes. Add the ground beef and cook, breaking up lumps into small bits, until the meat is browned and cooked through, 6 to 8 minutes. Stir in the salsa and cilantro. Set aside off heat. 2. In another skillet, pour oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers. Fry the masa shells, 3 or 4 at a time, turning once until golden on both sides. Drain on paper towels. 3. Spread 1 teaspoon of warm refried beans on each shell. Add 1 tablespoon of the beef mixture and top with a bit of shredded lettuce. Add a dollop of sour cream. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SOPES
Our family, being the Mexican food lovers that we are, really enjoy these sopes and they're a nice change of pace. We use sopes that can be purchased ready-made at the grocery store or a Mexican food market, which is my preference. Living in San Diego, there's no shortage of Mexican food markets or Carnicerias. I confess that I've never attempted to make sopes from scratch. This recipe is very easy to make and if you like Mexican food, you gotta try these.
Provided by Happy Hippie
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute ground beef 5 minutes, drain fat.
- Add frozen vegetables and spices; cook until vegetables are tender.
- Fry sopes in 1 inch oil until golden.
- Layer sopes with beans, beef mixture, cabbage, cheese, tomato, sour cream and salsa.
- NOTE: The sopes ingredient was not recognized so here is where I'll let you know you'll need 6 of them. Sopes are a Mexican-type bread that are approximately 4-inch circles and about an inch thick.
Nutrition Facts : Calories 302, Fat 17.4, SaturatedFat 9.3, Cholesterol 62.9, Sodium 650.1, Carbohydrate 19.9, Fiber 6.3, Sugar 5.3, Protein 18
MEXICAN SOPES RECIPE BY TASTY
Here's what you need: instant corn masa flour, water, dried california chiles, salt, garlic, medium tomatoes, dried oregano, skirt steak, all-purpose meat seasoning, corn oil, refried bean, iceberg lettuce, mexican crema, queso fresco
Provided by Alix Traeger
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
- Heat a large pan or griddle over medium-high heat.
- Pat the dough out into 6 flat circles.
- Fry the dough, turning frequently, until just lightly brown about 5 minutes.
- Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
- Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
- Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
- Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
- Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
- Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
- Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
- Transfer the meat to a cutting board and cut into small pieces. Set aside.
- Heat the corn oil in a deep, large pan over high heat.
- Dip the sopes in the chile sauce, turning to coat completely.
- Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
- To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 21 grams, Fat 40 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams
SOPES WITH SHREDDED BEEF
Make and share this Sopes With Shredded Beef recipe from Food.com.
Provided by Food.com
Categories Corn
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 31
Steps:
- For the shredded beef:.
- Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally.
- Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce.
- For the tomatillo guacamole:.
- Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined.
- For the sopes:.
- Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes.
- Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried.
- Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil.
- For the toppings:.
- Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside.
- Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro.
Nutrition Facts : Calories 429.2, Fat 16.9, SaturatedFat 7.2, Cholesterol 91.5, Sodium 1527.3, Carbohydrate 39.9, Fiber 7.6, Sugar 4.2, Protein 33.1
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- In a large bowl, combine masa harina, flour, baking power and 1/2 teaspoon salt. Slowly add water until a soft dough is formed. Transfer dough to floured surface; knead by hand for 5 minutes until dough is smooth. Cover in plastic and set aside.
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