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Nutrition Facts
Serving Size 411 g
(Approx. 9 Servings)
Amount Per Serving
Calories 200 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 160 mg 7%
Total Carbohydrate 34 g 11%
Dietary Fiber 7 g 28%
Sugars 11 g
Protein 11 g
Vitamin A 120% Iron 15%
Vitamin C 150% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef Caldo
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
9  People


Recipe makes 9 Servings

10 Oz H-E-B Fully Cooked Single Serve Beef Pot Roasts, 2 pieces thawed
5 roma tomato, diced
2 zucchini, coarsely chopped
1 yellow onion, coarsely chopped
4 carrots, peeled and coarsely chopped
2 cup(s) baking potato, cubed
1 medium green cabbage, shredded
8 H-E-B Corn Tortillas
2 lime, cut into wedges
1 bunch cilantro
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Fill large, 12-quart soup pot with 6 cups water, add pot roast and juices and the next 7 ingredients. Bring to a boil, cover, reduce heat to medium, cook 20 minutes.
Heat tortillas in microwave 10 seconds.
Serve in soup bowls, garnish with lime wedge and cilantro. Serve with warm tortilla. Salt and pepper to taste.



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