"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Taco Soup Recipe

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This recipe for Taco Soup, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Roylance
Added: Wednesday, October 24, 2007


2 pounds ground beef
2 cups diced onions
2 (15 1/2 ounce can pinto beans) drained
1 (15 1/2 ounce can pink kidney beans-drained
1 (15 1/4 ounce can whole kernel corn -drained
1 (14 1/2 ounce can Mexican style stewed tomatoes
1 (14 1/2 ounce can diced tomatoes
1(14 1/2 ounce can tomatoes with chilies
2 (4 1/2 ounce can diced green chilies
green/black olives(optional)
1(1 1/4 ounce package taco seasoning mix)
1 (1ounce package ranch dressing mix(not bottled dressing)

Corn chips for serving
sour cream for garnish
Grated cheese for garnish

Brown the ground beef,onions in a large skillet,drain then transfer in a large slow cooker or crock-pot. Add bean, corn, tomatoes, chilies, olives, taco seasoning, ranch dressing. Cook on low for 6-8 hours.

To serve, place corn chips in a bowl and ladle the soup over them. Top with cheese, sour cream, onions.


Personal Notes:
Personal Notes:
From my friend Stephanie Hassler




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