Taco Soup


1 pound ground beef
1 (15.5-ounce) can pinto beans
1 (15.25-ounce) can whole kernel corn
1 (14.5-ounce) can green beans
1 (15-ounce) can ranch (chili) beans, undrained
1 (14.5-ounce) can stewed tomatoes
1 (12-ounce) can beer
1 (10-ounce) can diced tomatoes and green chilies
1 (1.25-ounce) envelope taco seasoning mix
1 (.5-ounce) envelope Ranch-style dressing mix
salt to taste

shredded cheddar cheese
Fritos corn chips


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 eight ingredients into beef; bring to a boil. Reduce heat; simmer for 30 minutes. Ladle soup into bowls and top with shredded cheddar cheese and corn chips.


Another recipe from Todd's sister, Gina, this is an easy-to-make soup that has a distinctive flavor and is great on cold winter nights.

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