Recipe: Taco soup

Published: Wednesday, Oct. 31, 2012 - 12:00 am | Page 2D

Prep time: 10 minutes

Cook time: 45 minutes

Serves 8-10


1 pound ground beef

Two 16-ounce cans pinto beans, drained and rinsed

One 16-ounce package frozen cut green beans

One 15-ounce can ranch beans, undrained

One 14.5-ounce can Mexican-style stewed tomatoes

One 14.5-ounce can diced tomatoes, undrained

One 12-ounce package frozen whole kernel corn

One 12-ounce bottle beer (see note below)

One 1-ounce envelope taco seasoning mix

One 1-ounce envelope ranch dressing mix

Corn chips and cheddar cheese for topping


Brown ground beef in large Dutch oven over medium-high heat, stirring constantly, 8-10 minutes or until meat crumbles and is no longer pink; drain. Return to Dutch oven.

Stir pinto beans, next eight ingredients and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes. Serve with desired toppings.

Note: 1 1/2 cups chicken broth may be substituted for the beer.

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