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 beans, undrained
• 1 (14.5-ounce) can stewed tomatoes
• 1 (12-ounce) can beer
• 1 (10-ounce) can diced tomatoes and green chiles
• 1 (1 1/4-ounce) envelope taco seasoning mix
• 1 (1-ounce) envelope Ranch-style dressing mix
• 5 (6-inch) corn tortillas
• Salt

1. Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot.
2. Rinse and drain pinto beans, corn, and green beans. Stir pinto beans and next 8 ingredients into beef; bring to a boil. Reduce heat; simmer 30 minutes.
3. Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt.
4. Bake at 400u0b0 for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips.

ground beef, pinto beans, whole kernel corn, green beans, ranch beans, tomatoes, beer, tomatoes, taco, corn tortillas, salt

Taken from www.myrecipes.com/recipe/taco-soup-0 (may not work)