Taco Soup Recipe
We first sampled this chili-like soup at a church dinner. It’s a warming dish on a cold day. And since it uses packaged seasonings and several cans of vegetables, it’s a snap to prepare.
Prep time: 10 mins Cook time: 30 mins Servings: 14
Taco Soup Recipe
Prep time: 10 mins Cook time: 30 mins Servings: 14
Ingredients |
Directions |
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1 pound ground beef |
Brown ground beef in a large Dutch oven over medium-high heat, stirring constantly, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven. |
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2 (16-ounce) cans pinto beans, drained and rinsed |
Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings. |
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1 (16-ounce) package frozen cut green beans |
1 1/2 cups chicken broth may be substituted. |
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1 (15-ounce) can ranch beans, undrained |
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1 (14.5-ounce) can stewed tomatoes |
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1 (14.5-ounce) can petite diced tomatoes, undrained |
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1 (12-ounce) package frozen whole kernel corn |
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1 (12-ounce) bottle beer |
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1 (1-ounce) envelope taco seasoning mix |
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1 (1-ounce) envelope Ranch dressing mix |
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Toppings: corn chips, shredded Cheddar cheese |