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Taco Soup Recipe

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This recipe for Taco Soup, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Bertram
Added: Monday, January 19, 2009


1 lb. ground beef
1 (15.5 oz) can red kidney beans
1 (15.25 oz.) can whole kernel corn
1 (14.5 oz.) can green beans
1 (15 oz.) can ranch beans, undrained
1 (14.5 oz.) can stewed tomatoes
1 (12 oz.) can of tomato juice
1 (10 oz.) can diced tomatoes w/green chilies
1 envelope taco seasoning mix
1 envelope ranch type dressing mix
5 corn tortillas

Brown beef in a stockpot, stirring until it crumbles and no longer pink. Drain. Return beef to pot.
Rinse and drain the beans and corn, and green beans. Stir into the beef the beans, corn, tomatoes, and seasoning and dressing mix, bringing to a boil. Reduce heat and simmer for 30 minutes.
Cut tortillas into 1/4 inch strips. Place on baking sheet, coat with cooking spray. Sprinkle with salt.
Bake at 400 for 5 to 8 minutes.
Ladle soup into bowls, and top with tortilla strips.
Serve with grated cheese and sour cream.

Number Of Servings:
Number Of Servings:
10 cups




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