"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Taco Soup Recipe

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This recipe for Taco Soup, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Kuchenberg
Added: Saturday, July 25, 2009


1 # ground beef
1 15 1/2 oz can black-eyed peas
1 15 oz can black beans
1 15 oz can chili beans with chili gravy
1 15 oz can garbanzo beans
1 14 1/2 oz can Mexican-style stewed tomatoes
1 11 oz whole kernel corn with sweet peppers
1 1.25 oz package taco seasoning mix

Dairy sour cream
Tortilla chips

In a 4 qt Dutch oven, cook ground beef til brown, drain fat. Stir in undrained black-eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and undrained corn. Stir in taco seasoning mix till well combined.

Bring soup mixture to boiling; reduce heat. Cover and simmer for 1 - 2 hours, stirring occasionally. Serve with sour cream, salsa and tortilla chips.
Makes 8 servings.




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