"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Soup Recipe

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

Cheri Lockwood
Added: Tuesday, January 10, 2006


2 lbs ground beef
1 medium onion
1 clove garlic
1 can (28 oz.) diced tomatoes
1 can (15 oz.) tomato sauce
3 cups water
1 tbsp chili powder
1 can (15 oz.) pinto beans, rinsed and drained
1 can (14-16 oz.) corn, drained
1 large envelope taco seasoning mix
Shredded cheese
Crushed tortilla chips

Brown beef, onion, and garlic. Drain. Add tomatoes with liquid, tomato sauce, water, beans, corn and seasoning. Bring to a boil, simmer. Top with shredded cheese and crushed chips.




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