Taco Soup With Beans And Baked Tortillas - cooking recipe

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 (14 ounce) cans red kidney beans, undrained
1 (15 ounce) can corn niblets, drained
1 (28 ounce) can stewed tomatoes, undrained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (7 ounce) bottle spicy taco sauce (optional, I like to add it in!)
1 (12 ounce) can beer
1 cup water (more if needed to thin) or 1 cup tomato juice (more if needed to thin)
1 (1 ounce) package taco seasoning mix (try my Kittencal's Taco Seasoning Mix!)
1 (1 ounce) package ranch-style dry salad dressing mix
black pepper
seasoning salt (optional) or white salt (optional)
6 (6 inch) corn tortillas (cut into 1/4-inch strips, can use more)
sour cream
grated cheddar cheese

Preparation

In a large pot brown the beef with onions, garlic, jalapeno peppers and chili flakes (if using) until well browned (about 12-15 minutes; drain and return to pot.
Add in all the remaining ingredients except the tortillas; mix to combine.
Cover and simmer for about 1-1/2 hours (simmer uncovered the last 30 minutes of cooking).
Season with black pepper and salt if desired.
Thin out with more water or tomato juice if necessary.
Place the tortilla strips on a greased baking sheet, sprinkle with salt if desired and bake in a 375 degree oven for about 8 minutes.
Ladle the soup into bowl and top with sour cream, grated cheddar cheese and baked tortilla strips.