Taco Soup

Name: Taco Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 20
Cuisine: Mexican
Ingredients: 340 grams beer; 907 grams pinto beans, drained and rinsed; 411 grams stewed tomatoes; 411 grams petite diced tomatoes, undrained; 20 servings Toppings: corn chips, shredded Cheddar cheese; 340 grams package frozen whole kernel corn; 454 grams package frozen cut green beans; 454 grams ground beef; 425 grams ranch beans, undrained; 28 grams envelope Ranch dressing mix; 28 grams envelope taco seasoning mix

Need a gluten free and dairy free soup? Taco Soup could be an outstanding recipe to try. This recipe serves 20. One portion of this dish contains roughly 11g of protein, 24g of fat, and a total of 410 calories. Autumn will be even more special with this recipe. A mixture of ranch beans, kernel corn, toppings: corn chips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

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

Ingredients you will need

Ground Beef

Meat

Equipment you will use

Dutch Oven

Stir pinto beans, next 8 ingredients, and 2 cups water into beef; bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 30 minutes.

Ingredients you will need

Pinto Beans

Water

Beef

Serve with desired toppings.

*1 1/2 cups chicken broth may be substituted.

Ingredients you will need

Chicken Broth

Sprinkle shredded pepper Jack cheese on 6 (6-inch) fajita-size flour tortillas. 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.

Ingredients you will need

Pepperjack Cheese

Tortilla

Butter

Spread

Equipment you will use

Frying Pan

Cut into wedges.

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

340grams

beer 907grams

pinto beans, drained and rinsed 411grams

stewed tomatoes 411grams

petite diced tomatoes, undrained 20servings

Toppings: corn chips, shredded Cheddar cheese 340grams

package frozen whole kernel corn 454grams

package frozen cut green beans 454grams

ground beef 425grams

ranch beans, undrained 28grams

envelope Ranch dressing mix 28grams

envelope taco seasoning mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.