Easy Taco Soup

In addition to being very simple, this taco soup recipe is packed with delicious dishes, which means you won't have to worry about lunch or dinner for the next few days. Most of the ingredients are already in your pantry, so everything is prepared quickly. We love to finish it off with corn chips or grated cheddar cheese, but there are plenty of opportunities to get creative. To add spice, sprinkle it with fresh coriander, sour cream or Greek yogurt.
Saute the ground beef in a large roasting pan over medium-high heat, stirring constantly, for 8 to 10 minutes or until the meat is crumbled and no longer pink; strain. Return to the roasting pan.Combine the pinto beans, the following 8 ingredients, and 2 cups of water with the beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 30 minutes. Serve with the desired fillings.* you can substitute 1 1/2 cups of chicken broth.Sandwich: Sprinkle grated Pepper Jack cheese on 6 (6-inch) fajita-sized flour tortillas. Fold the tortillas in half, press lightly to make them compact, and spread each one with butter. Cook the quesadillas in a hot skillet for 2 to 3 minutes on each side, until they are lightly browned. Cut into slices.