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This recipe for TACO SOUP, by , is from The Iaconelli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Iaconelli
Added: Sunday, September 21, 2008


1 lb ground beef
1/2 pkt dry ranch seasoning
1 pkt taco seasoning
4 slices bacon, cooked and diced
1 medium onion, chopped
1 can chicken broth
1 can rotel
2 15 oz can pinto beans, undrained
1 can black beans
1/2 c salsa
1 (14 1/2oz) can whole tomatoes
1/2 t ground cumin
1 T Chili powder
3 cloves garlic, minced
1 can corn
1/2 c loosely packed cilantro

Cook bacon, set aside to cool. Brown ground meat and onions. Drain and add taco seasoning. Transfer diced bacon and meat mixture to soup pot and add remaining ingredients (except cilantro) Bring to a boil, stirring occasionally. Reduce heat and simmer for an hour or two to let meat soak in flavor. Add cilantro at last half-hour of cooking. Top soup with shredded cheese and/or tortilla chips if desired.




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