In a pan, cook the ground sirloin or beef with the minced garlic until fully cooked. Drain any excess fat and set aside.
In a large pan, melt the butter over medium heat. Add the shredded cabbage and shredded carrots to the pan. Sauté for about 5 minutes, stirring frequently, until the vegetables are crisp-tender.
Transfer the drained meat and the entire can of diced garlic tomatoes (do not drain) to a slow cooker or a large soup pot. Add the sautéed cabbage and carrots, beef broth, minced garlic, paprika, and cumin to the pot. Stir well to combine.
Stir in the taco seasoning until well mixed. If using a slow cooker, set to low and cook for 2 hours or until the vegetables are soft. Then, switch to warm. If cooking in a stockpot, keep the heat low and simmer for approximately 1 hour, stirring occasionally, until the vegetables are tender.
