Our hearty taco soup is chock full of beef, pintos, black beans, corn, and Mexican herbs and spices. You also get our cheesy tortillas. 
 
Preparation:  Thaw completely.  If soup is frozen or partially frozen, defrost in microwave before cooking.
 
Cooking Instructions:  Place contents of soup bag in large saucepan.  Bring to a boil, then reduce heat and simmer 20 minutes.  Cheese Tortillas:  Place tortillas on baking sheets (work in batches so they do not overlap) and spread Cheddar cheese evenly on top.  Preheat oven broiler and place tortillas about 4 inches from broiler heat.  Cook until cheese is melted.  Caution:  watch tortillas carefully so they don’t burn.
 
Suggested Sides:  Salsa for the cheese tortillas, and a salad of shredded iceberg lettuce and chopped fresh tomatoes