Ingredients for Taco Soup With Beer
- Lean Ground Beef
- Pinto Beans
- 1 cup frozen corn
- Green Beans
- Ranch Style Beans
- Stewed Tomatoes
- 1 (12 ounce) bottle of beer (such as a Mexican lager)
- Tomatoes And Green Chilies
- Dry Ranch Dressing Mix
- Taco Seasoning Mix
- 6 corn tortillas
- salt and pepper to taste
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How to Make Taco Soup With Beer
- Brown 1 lb ground beef in a large pot or Dutch oven over medium-high heat until no longer pink. Drain off any excess grease.
- Add 1 tbsp olive oil to the pot. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can black beans (drained and rinsed), 1 cup frozen corn, 1 cup beef broth, 1 (12 ounce) bottle of beer (such as a Mexican lager), 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1/4 tsp cayenne pepper (optional), and salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- While the soup simmers, preheat oven to 400°F (200°C).
- Cut 6 corn tortillas into thin strips using kitchen shears.
- Toss tortilla strips with 1 tbsp olive oil, 1/4 tsp salt on a baking sheet.
- Bake for 5-7 minutes, or until golden brown and crispy.
- Serve hot, garnished with the crispy tortilla strips. Top with your favorite taco toppings like shredded cheese, sour cream, avocado, or cilantro.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
53g
Fat
17g
Carbs
23g
