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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Quick and Easy 7 can Taco Soup Recipe

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This recipe for Quick and Easy 7 can Taco Soup is from A Family's Memorable Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 tablespoon olive oil
1 pound of lean ground beef
1 cup of chopped onion
3 cloves of garlic, finely minced
1/4 cup taco seasoning mix (I use Spanish Gardens)
1 can of diced tomatoes, undrained
1 can of Rotel diced tomatoes, undrained
1 can of green chilies, undrained
4 cups of beef broth or stock
1 can of chili beans, drained & rinsed
1 can of kidney beans, drained & rinsed
1 can of pinto beans, drained & rinsed
1 can of whole kernel corn, drained

Directions:
Directions:
Heat the olive oil in a soup pot over medium heat, add the ground beef and onion and cook until beef is browned, breaking it up as it cooks. Add the garlic and cook another minute. Stir in the taco seasoning and cook and stir for another minute. Add the diced tomatoes, Rotel tomatoes, and green chilies; cook and stir for 5 minutes. Stir in the beef broth and the drained chili beans. Drain and rinse the kidney beans and pinto beans; drain the corn and add all to the pot and bring up to a boil. Reduce heat to a simmer and cook for at least 30 minutes or up to 1 hour, stirring occasionally. Can hold longer over low heat.
Serve with a sprinkle of cheese, chopped tomato, diced avocado, tortilla chips, green onion and a dollop of sour cream, or your own favorite toppings, if desired.
This is the mix of beans and veggies that can be used, but with a well stocked pantry, you can vary the recipe according to your own tastes, using a variety of substitutes. Swap the beef for ground turkey or use cooked, shredded chicken for a different twist.
For the Crockpot: Brown the meat with onions, rinse & drain and add to the slow cooker. Add the rest of the ingredients and cook on low for 8 to 9 hours or 3 to 4 hours on high.

Personal Notes:
Personal Notes:
This is a quick and easy soup passed down from our family members, although I don't remember who actually started it. I would guess it came from my Grandpa Lackey, since he was our "Ragin' Cajun" and loved lots of different kinds of soup, including his gumbo!!!!

 

 

 

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