Ingredients
Equipment
Step-by-Step Instructions
- Heat the olive oil in a large, deep skillet or soup pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned (about 5 minutes). Stir in the onion powder and Italian seasoning.
- Add the beef stock, tomato sauce and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer for 10-15 minutes so the flavors meld.
- Cut the tortillas into small strips and add them to the soup with the shredded cheese. Simmer for a few minutes, stirring, until the cheese has melted and the strips have softened. Check for seasoning and add salt and pepper if necessary.
- Serve, garnished with extra cheese and sour cream or heavy cream if desired.
Nutrition
Video
Notes
Nutrition is calculated with 2 Mission Carb Balance tortillas; it will vary with the brand you use.
For a gluten free version, omit the tortillas or replace them with about 2 cups of cabbage cut into wide ribbons, simmered until tender before adding the cheese.
To freeze, freeze the soup before adding the tortillas and cheese, then add them after reheating.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
