Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
20 Mins
Total Time
55 Mins
Yield
Makes 14 cups

Taco Soup is the go-to recipe for an easy night of entertaining friends or a quick weeknight supper for your family. Most of the ingredients are pantry staples, so you'll be able to put together this recipe quickly.

How to Make It

Step 1

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.

Step 2

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.

Step 3

*1 1/2 cups chicken broth may be substituted.

Step 4

The Sandwich: Sprinkle shredded pepper Jack cheese on 6 (6-inch) fajita-size flour tortillas. Fold tortillas in half, press gently to seal, and spread butter on each. Cook quesadillas in a hot skillet 2 to 3 minutes on each side until browned. Cut into wedges.

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