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Taco Soup Recipe

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

Suzanne McCain
Added: Tuesday, December 18, 2007


2 lbs. lean ground beef
2 onions, chopped
2 bell peppers, chopped
2 (15.25 oz.) cans whole kernel corn, drained
2 (14.5 oz) cans stewed tomatoes
1 (15.5 oz) can pinto beans, drained
1 (10 oz) can Ro-tel diced tomatoes and green chilies
6 beef bouillon cubes dissolved in 2 cups hot water
2 (1.25 oz) pkgs. Taco seasoning
2 to 3 cups water
Season to taste
Grated cheese, chopped avocado and black olives for topping, if desired

Brown ground beef; drain. Add chopped onions and bell peppers. Sauté until vegetables are tender. Add corn, stewed tomatoes, beans and ro-tel tomatoes.

Add dissolved bouillon, taco seasoning and water. Simmer for about 30 minutes.

Taste for seasoning.

Serve with tortilla chips and toppings.

Number Of Servings:
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