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Taco Soup Recipe

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

Contributor:  
Contributor:  
Cynthia Proudfit
Added: Sunday, April 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c carrots, sliced
15 oz can red beans
2 c celery, chopped
1 can mild Mexican sauce (or Mexican diced tomatoes)
1 onion, chopped
1 can ready-cut tomatoes
1 lb ground beef, browned
8 oz can tomato sauce
2 cans beef broth
1 pkg taco seasoning
1 can of water
1 c frozen corn or 1 small can of corn

Directions:
Directions:
Cook vegetables in beef broth and water for 20 minutes. Add remaining ingredients. Simmer 30 minutes and serve with grated cheese, sour cream and tortilla chips.

Personal Notes:
Personal Notes:
Variation: from Kimberlee
Add:
2-3 small white potatoes (if you are freezing this I would omit these)
14 oz can pinto beans
Omit:
1 can mild Mexican sauce (or Mexican diced tomatoes)
You can add desired amount of corn. If you want this to be thicker like chili then add a can of tomato paste. This freezes well and is a good alternative to chili.

 

 

 

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