companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Wednesday, February 9, 2011

Get Your Spice On!


Another snowy day here. It is supposed to get well below zero tonight. What is better for dinner than a really spicy soup? Hearty and hot. Beef Enchilada soup is another fast Freezer Favorite type soup. Just use some Mexican Minute Beef and some Rotel tomatoes to wake up those taste buds and warm you all over!

I was making enchiladas for my carby boys tonight. I reserved some of that jarred sauce for this soup. If you want to make a big pot, then use an entire jar of enchilada sauce and multiply your other ingredients accordingly. This serves 2.

Beef Enchilada Soup

1 package Mexican Minute Beef or 1/2 pound browned ground beef
1 can Rotel type tomatoes with green chiles
1 can water
1/2 cup enchilada sauce
1/2 teaspoon cumin
1/4 cup sour cream

Heat beef and tomatoes. Add the water and enchilada sauce. Add seasoning and simmer a few minutes. Just before serving, stir in the sour cream, reserving a dollup for the top of each bowl.


Even though I made two separate entrees tonight, they shared so many ingredients, they went together really fast. Both dishes used Mexican Minute Beef, and both used enchilada sauce and sour cream. It is still an efficient dinner prep. We just chose not to eat any tortillas. Ours was so good too. All I needed on the side was a crisp Romaine salad with a little sour cream and salsa dressing.

5 comments:

Camelle Kinney said...

I just stumbled upon your blog! Looks GREAT! Where can I find the "mexican beef" recipe? So I can use it in this recipe?

misty flannery said...

Ground beef with "mexican seasonings" you can also freeze this in ziploc bags hence the name mexican minute beef..

misty flannery said...

forgot to add brown the ground beef with seasonings before freezing buen provecho :)

Renee Lynch said...

Can I use chicken instead of beef? I don't eat red meat.

Anonymous said...

Can someone provide nutrition information on this recipe? Thank you.