It’s ready in under an hour.
Jennifer Davick
Use this easy taco soup to change up taco night during the fall and winter months.
We suggest offering corn chips and shredded Cheddar cheese as toppings for this easy taco soup.
Credit:Jennifer Davick
Ingredients
1 lb.
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.)
Return to Dutch oven.
Reduce heat to medium-low.
Simmer, stirring occasionally, 30 minutes.
Serve with desired toppings.
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.
*1 1/2 cups chicken broth may be substituted.
