The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 352 g
(Approx. 8 Servings)
Amount Per Serving
Calories 210 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 380 mg 16%
Total Carbohydrate 34 g 11%
Dietary Fiber 6 g 25%
Sugars 9 g
Protein 12 g
Vitamin A 110% Iron 15%
Vitamin C 80% Calcium 8%
*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.
Mexican Beef Caldo
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

10 Oz H-E-B Fully Cooked Single Serve Beef Pot Roasts, 2 pieces thawed with juice
14 1/2 Oz diced tomatoes, undrained
2 zucchini, cut into 1 inch slices
1 small yellow onion, cut into chunks
4 carrots, peeled and sliced
2 cup(s) red potatoes, cubed
2 corn, husked and cut into thirds
1/2 green cabbage, shredded
8 yellow corn tortillas
1/2 cup(s) cilantro leaves
2 lime
Check All
Uncheck All
Add to List

Instructions

1
Fill a large 12-quart soup pot with 6 cups of water.
2
Add pot roast with juices, tomatoes, zucchini, onions, carrots, potatoes and corn into pot.
3
Bring the soup to a boil over high heat, reduce heat to medium, cover and cook soup 15 minutes.
4
Add cabbage, stir and remove from heat.
5
Heat tortillas in microwave 10 seconds.
6
Garnish each bowl with cilantro, a squeeze of lime and a hot tortilla.

Source:

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}