Description
A hearty and flavorful Taco Soup with Beer that combines ground beef, beans, corn, and a blend of seasonings simmered together to create a comforting and easy-to-make meal perfect for gatherings.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained
- 1 (14.5-oz) can green beans, drained
- 1 (15-oz) can Ranch beans, undrained
- 1 (14.5-oz) can stewed tomatoes, undrained
- 1 (12-oz) bottle or can of beer
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (1-oz) package taco seasoning
- 1 (1-oz) package ranch dressing mix
Instructions
- Cook the beef: In a large soup pot or Dutch oven over medium-high heat, cook the lean ground beef until it is no longer pink. Drain any excess grease to keep the soup from being oily.
- Add ingredients and bring to boil: Add the stewed tomatoes, Rotel diced tomatoes with green chilies, taco seasoning, ranch seasoning, Ranch beans, black beans, green beans, corn, and beer into the pot. Stir well to combine all ingredients and bring the mixture to a boil over medium-high heat.
- Simmer the soup: Reduce the heat to medium and let the soup simmer uncovered for 20 to 25 minutes until it is thoroughly heated. Taste and adjust seasoning as needed before serving.
Notes
- Use a lean ground beef to reduce fat content.
- For spicier soup, add more Rotel diced tomatoes with green chilies or a pinch of cayenne pepper.
- Substitute beer with beef broth for a non-alcoholic version.
- Serve with toppings like shredded cheese, sour cream, or tortilla chips for added texture and flavor.
- Leftovers store well in the refrigerator for up to 3 days or freeze for longer storage.
