Easy Incredible Taco Soup

Name: Easy Incredible Taco Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 Cups, 8-10 serving(s)
Ingredients: 453.59 g ground beef; 439.41 g can pinto beans; 432.33 g can whole kernel corn; 411.06 g can green beans; 425.24 g can ranch style beans, undrained (can be harder to find in the North, try seasoned chili beans as a sub); 411.06 g can stewed tomatoes; 340.19 g can beer (We use Miller Light, may sub chicken broth); 283.49 g can diced tomatoes and green chilies (We use Rotel Brand); 35.43 g envelope taco seasoning mix; 28.34 g envelope ranch dressing mix; 5 (30 inch) corn tortillas; salt

Submitted by Metlantis

"Okay - this soup is very yummy! I didn't believe it until I tried it - a web friend from Memphis sent me this recipe - I thought it was made with too many cans, packages, etc....and come on - a package of dry ranch dressing mix?! But it only took 20 mins to put together and I was short on time - it turned out great - dad loved it - and I did too. Great for working moms, cold snowy weekend afternoons, sons who have to feed aggravating widowed fathers (My Story - LOL) , etc.... I used 95% lean beef and saved the draining step, instead of the tortilla strips, I just served it with restaurant style Taco Chips and we crushed them a bit and stirred them in while eating. Yummy. You can sub chicken stock for the beer - but the beer is best - all the fun effects boil off! Even better the next day!"

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photo by CIndytc

Ready In:: 40mins
Ingredients:: 12
Yields:: 10 Cups
Serves:: 8-10

ingredients

453.59 g ground beef
439.41 g can pinto beans
432.33 g can whole kernel corn
411.06 g can green beans
425.24 g can ranch style beans, undrained (can be harder to find in the North, try seasoned chili beans as a sub)
411.06 g can stewed tomatoes
340.19 g can beer (We use Miller Light, may sub chicken broth)
283.49 g can diced tomatoes and green chilies (We use Rotel Brand)
35.43 g envelope taco seasoning mix
28.34 g envelope ranch dressing mix
5 (30 inch) corn tortillas
salt

directions

Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot. 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.
Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt. Bake at 400° for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips.
Yield: Makes 10 cups.