Description
This hearty and flavorful Taco Soup with Beer is a quick and comforting one-pot meal perfect for chilly days. Ground beef is cooked and simmered with a blend of beans, corn, tomatoes, beer, and a mix of taco and ranch seasonings to create a robust and savory soup with a slight twist from the beer. Ready in just 35 minutes and serving eight, it’s an easy crowd-pleaser ideal for casual family dinners or gatherings.
Ingredients
Scale
Meat
- 1 lb ground beef
Beans & 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 & Liquids
- 1 (1-oz) package taco seasoning
- 1 (1-oz) package ranch dressing mix
- 1 (12-oz) bottle or can of beer
Instructions
- Cook 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. Drain off any excess grease to keep the soup from being too oily.
- Add all soup ingredients: To the cooked ground beef, add the stewed tomatoes, Rotel diced tomatoes and green chilies, taco seasoning packet, ranch dressing mix packet, chili beans, black beans, green beans, corn, and the bottle or can of beer. Stir well to combine all the ingredients evenly.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium and let the soup simmer for 20-25 minutes, stirring occasionally, until it is heated through and flavors meld together. Taste and adjust seasonings if needed before serving.
Notes
- Use a good-quality beer you enjoy drinking for the best flavor.
- Ranch beans can be replaced with another type of canned beans if preferred.
- For a spicier soup, add extra diced green chilies or a dash of hot sauce.
- Serve with tortilla chips, shredded cheese, sour cream, or fresh cilantro for garnish.
- Leftovers keep well refrigerated for up to 3 days.
