"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Soup Recipe

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This recipe for Taco Soup, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Smith
Added: Tuesday, August 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
1 onion, chopped (optional)
1 (16oz) can of chili beans, with liquid
1 (15oz) can of kidney beans, with liquid
1 (15oz) can of whole kernel corn, with liquid
1 (8oz) can tomato sauce
2 (14.5oz) cans peeled and diced tomatoes
1 (4oz) can diced green chile peppers (optional)
1 (1.25oz) package taco seasoning mix
2 cups water (or less)

Directions:
Directions:
1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place all ingredients in large slow cooker. Mix to blend and cook on low setting for 8 hours. (you may not need the whole 2 cups of water, just depends on the size of your slow cooker)

Personal Notes:
Personal Notes:
This recipe makes LOTS! Top with sour cream and tortilla chips.

 

 

 

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