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Aunt Joyce's Taco Soup/Chili Recipe

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This recipe for Aunt Joyce's Taco Soup/Chili, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Marshall
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Ground Beef (browned, drained)
2 cans Diced Tomatoes (30 oz.)
3 cans Chili Beans (without meat, 45 oz)
1 can Pinto Beans (plain, drained, 15 oz)
1 package Taco Seasoning Mix
1 can Green Chili's (small can)

Directions:
Directions:
Combine all the ingredients into the crock pot and add a scant amount of water to obtain the desired consistency. Cook on low all day, or you can add to a pot and heat and eat.

To serve, spread a desired amount of Frito Corn Chips in a shallow bowl and top with chili. The top with some shredded cheese, a dollop of sour cream, avocado, an diced onion.

Personal Notes:
Personal Notes:
When I drain the pinto beans, I rinse them, return them to their can and refill with water.

 

 

 

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