Description
A hearty and flavorful Taco Soup with Beer featuring ground beef, a mix of beans, corn, tomatoes, and a zesty blend of taco and ranch seasonings, simmered with beer to deepen the rich, savory taste. Perfect for a cozy meal that serves a crowd.
Ingredients
Scale
Meat
- 1 lb ground beef
Beans and Vegetables
- 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 (10-oz) can Rotel diced tomatoes and green chilies, undrained
Seasonings and Liquids
- 1 (12-oz) bottle or can of beer
- 1 (1-oz) package taco seasoning
- 1 (1-oz) package ranch dressing mix
Instructions
- Brown the Ground Beef: In a large soup pot or Dutch oven, cook the lean ground beef over medium-high heat until it is no longer pink. Once cooked, drain any excess grease to keep the soup from being too oily.
- Combine Ingredients and Bring to Boil: Add the stewed tomatoes, Rotel diced tomatoes and green chilies, taco seasoning, ranch dressing mix, Ranch beans, black beans, green beans, corn, and the bottle of beer to the pot with the cooked beef. Stir well to combine all ingredients, then bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce the heat to medium and let the soup simmer gently for 20 to 25 minutes until everything is heated through and flavors meld together. Taste and adjust seasoning if necessary before serving.
Notes
- For extra kick, add chopped jalapeños or a dash of hot sauce.
- Serve with shredded cheese, sour cream, and tortilla chips for added texture and flavor.
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer, substitute the beer with beef broth for a non-alcoholic version.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
