Taco Soup

Photo: Jennifer Davick; Styling: Buffy Hargett

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.

Yield: Makes 14 cups
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 55 Minutes


Ingredients

  • 1 pound ground beef
  • 2 (16-oz.) cans pinto beans, drained and rinsed
  • 1 (16-oz.) package frozen cut green beans
  • 1 (15-oz.) can ranch beans, undrained
  • 1 (14.5-oz.) can stewed tomatoes
  • 1 (14.5-oz.) can petite diced tomatoes, undrained
  • 1 (12-oz.) package frozen whole kernel corn
  • 1 (12-oz.) bottle beer*
  • 1 (1-oz.) envelope taco seasoning mix
  • 1 (1-oz.) envelope Ranch dressing mix
  • Toppings: corn chips, shredded Cheddar cheese

Preparation

  1. 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.
  2. 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.
  3. *1 1/2 cups chicken broth may be substituted.
  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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