Taco Soup With Beans and Baked Tortillas

Jun 02, 2023June 2, 20230 2
Taco Soup With Beans and Baked Tortillas, a comforting and hearty meal for any day
in Soup

Prep

15 min

Cook

45 min

Ready In

1 hr

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb ground beef
1 medium onion , finely chopped
2 tablespoons fresh minced garlic
1 -2 jalapeno pepper , seeded and finely chopped ( optional or to taste )
2 -4 teaspoons dried chili pepper flakes ( optional or to taste )
2 cans red kidney beans , undrained
1 can corn niblets , drained
1 can stewed tomatoes , undrained
1 can diced tomatoes with green chilies , undrained
1 bottle spicy taco sauce ( optional , I like to add it in ! )
1 can beer
1 cup water ( more if needed to thin ) or 1 cup tomato juice ( more if needed to thin )
1 package taco seasoning mix ( try my Kittencal 's Taco Seasoning Mix ! )
1 package ranch-style dry salad dressing mix
black pepper
seasoning salt ( optional ) or white salt ( optional )
6 corn tortillas ( cut into 1/4-inch strips , can use more )
sour cream
grated cheddar cheese

Nutrision Information

Servings Per Recipe
6
Calories
450
Sugar
10g
Fat
21g
Taco Soup With Beans and Baked Tortillas is a hearty and comforting meal that's perfect for a cozy night in or a casual gathering with friends and family. The soup is loaded with ground beef, beans, corn, and tomatoes, giving it a satisfying texture and bold flavor. The spicy jalapeno pepper and chili flakes add some heat, while the toppings of sour cream, grated cheddar cheese, and baked tortillas provide crunch and creaminess. This recipe is easy to make and can be customized based on personal preferences (e.g., adding more spice or using different toppings).

Instructions

1.Preheat oven to 375°F.
2.Cut the corn tortillas into 1/4-inch strips and arrange on a baking sheet.
3.Brush with a small amount of olive oil and sprinkle with salt and black pepper.
4.Bake for 10-15 minutes, flipping halfway through until crispy.
5.In a large pot, cook the ground beef over medium-high heat until browned.
6.Drain the excess fat and add the onion, garlic, jalapeno pepper, and chili flakes to the pot.
7.Cook until the vegetables are softened, about 5 minutes.
8.Add the beans (with liquid), corn, stewed tomatoes, diced tomatoes with green chilies, taco sauce, beer, water or tomato juice, taco seasoning mix, ranch dressing mix, seasoning salt (if using), and black pepper.
9.Stir to combine and bring the soup to a simmer.
10.Reduce heat to low and simmer for at least 30 minutes, or up to 2 hours.
11.Serve hot topped with sour cream, grated cheddar cheese, and baked tortilla strips.

PROS

Taco Soup With Beans and Baked Tortillas is easy to make and packed with flavor.

It’s a great way to use up pantry staples like beans and canned tomatoes.

The addition of baked tortilla strips adds a crunchy texture to the soup.

CONS

This soup can be high in sodium, especially if using canned ingredients.

The ground beef can also add a lot of saturated fat to the dish.

HEALTH & BENEFITS

Taco Soup With Beans and Baked Tortillas is a good source of protein, fiber, and vitamins.
The beans provide a plant-based protein source while the tomatoes and corn add fiber and vitamins A and C.
Spices like chili flakes and black pepper may also have anti-inflammatory properties.

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