This tasty taco soup is made with corn tortillas and beef. It's quick to prepare and nice to have on a cold winter day.
Ingredients:
1. 16 ounces of minced sirloin beef.
2. A tin of Green Giant kernel corn.
3. A packet of simply organic ranch dressing mix.
4. A tin of Westbrae natural pinto beans.
5. A tin of Muir Glen organic stewed tomatoes (fourteen ounces).
6. A packet of Ortega taco seasoning mix, jalapeno and onions (1.25 ounces).
7. One tin of Budweiser beer (335 ml).
8. A tin of Westbrae organic ranch style beans.
9. A pinch of salt.
10. A tin of Conagra ranch style beans.
11. Six pieces of white corn tortillas.
12. One tin of Red Gold Petite diced tomato and green chillies mix (fourteen ounces).
Preparation:
1. Take a large pot such as a 6 to 8 quart stockpot and heat some vegetable oil in it. Add in the sirloin beef and brown it till the pink color of the beef is gone. Drain out the grease from the beef with paper towels and then add it back into the stockpot.
2. Remove the water from the kernel corn, Westbrae green beans and the pinto beans. Add all three into the stockpot and mix in with the beef. Now add in the ranch style beans (without draining), Budweiser beer, tomato and green chillies mix, Muir Glen stewed tomatoes, ranch dressing and Ortega taco seasoning. Mix the ingredients well and let the taco soup in the pot boil. Once it has come to a boil, continue to cook the taco soup under a low flame for about half an hour.
3. Bake the white corn tortillas on a greased baking tray at about 400 degrees Fahrenheit for about 10 minutes. Add the tortillas into the taco soup and serve warm.
