Taco Soup
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Ingredients
1 pound ground beef
1 can pinto beans (15.5 oz)
1 can wholegrain corn (15.25 oz)
1 can green beans (14.5 oz)
1 can beans (15 oz), not peeled
1 can stewed tomatoes (14.5 oz)
1 can of beer (12 oz.)
1 can tomatoes (10 oz), diced, and green chili pepper
1 envelope taco seasoning mix (1 1/4 oz.)
1 (1 oz) ranch-style dressing mix in an envelope
5 (6-inch) corn tortillas
Salt
To make
Turn tacos into a flavorful soup with this simple recipe. The baked tortilla strips give the taco soup a crispy appearance and go well with the veggies.
Saute the beef in a saucepan, stirring occasionally, until it is crumbled and no longer pink; drain. Return the beef to the pan.Wash and dry the pinto beans, corn, and green beans. Combine the pinto beans and the following 8 ingredients with the beef; bring to a boil. Reduce heat; simmer 30 minutes.Cut the tortillas into 1/4-inch-thick strips. Place on a baking sheet; brush with cooking spray. Sprinkle with salt.Bake at 400 ° C for 5-8 minutes. Pour the soup on plates and top with the tortilla strips.
Saute the beef in a saucepan, stirring occasionally, until it is crumbled and no longer pink; drain. Return the beef to the pan.Wash and dry the pinto beans, corn, and green beans. Combine the pinto beans and the following 8 ingredients with the beef; bring to a boil. Reduce heat; simmer 30 minutes.Cut the tortillas into 1/4-inch-thick strips. Place on a baking sheet; brush with cooking spray. Sprinkle with salt.Bake at 400 ° C for 5-8 minutes. Pour the soup on plates and top with the tortilla strips.
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Author:Admin
Published: 11/20/2023 10:07 PM
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