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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Turn tacos into a flavorful soup with this easy recipe. The baked tortilla strips add crunch and go well with the vegetables in the taco soup. Ingredients:
1 pound ground beef |
1 (15.5-ounce) can pinto beans |
1 (15.25-ounce) can whole kernel corn |
1 (14.5-ounce) can green beans |
1 (15-ounce) can ranch beans, undrained |
1 (14.5-ounce) can stewed tomatoes |
1 (12-ounce) can beer |
1 (10-ounce) can diced tomatoes and green chiles |
1 (1 1/4-ounce) envelope taco seasoning mix |
1 (1-ounce) envelope ranch-style dressing mix |
5 (6-inch) corn tortillas |
salt |
Directions:
1. Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot.
2. Rinse and drain pinto beans, corn, and green beans. Stir pinto beans and next 8 ingredients into beef; bring to a boil. Reduce heat; simmer 30 minutes.
3. Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt.
4. Bake at 400° for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips.
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