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Add some spicy warmth to your day with this Mexican beef soup recipe. It's a delicious holiday in Acapulco for your tastebuds!

  • Serves4
  • Cook time1 hour 55 minutes
  • Prep time15 minutes
Mexican beef soup


  • 2 tbs olive oil
  • 500g Coles Australian Gravy Beef, cut into 2cm pieces
  • 1 brown onion, thinly sliced
  • 4 long red chillies
  • 2 garlic cloves, crushed
  • 1 tbs smoked paprika
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 4 oregano sprigs
  • 400g can crushed tomatoes
  • 3 cups (750ml) beef stock
  • 1 large green capsicum, seeded, cut into thin strips
  • 2 large potatoes, peeled, chopped
  • Sour cream, to serve
  • Oregano leaves, extra, to serve
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large deep saucepan over medium heat. Add the beef and cook, stirring, for 5 mins or until browned. Transfer to a heatproof bowl.
  2. Step 2

    Heat the remaining oil in the same pan. Add the onion and cook, stirring, for 5 mins or until softened. Add the chilli, garlic, paprika, cumin, coriander and oregano. Cook, stirring, for 1 min or until fragrant.
  3. Step 3

    Add the tomato, stock and 1½ cups (375ml) water. Bring to a simmer. Return the beef to the pan. Reduce heat to low. Cook, covered, for 1 hour 20 mins. Add the capsicum and potato. Cook, covered, for 20 mins or until vegetables and beef are tender.
  4. Step 4

    Top the soup with sour cream and sprinkle with extra oregano. Serve with lime wedges.