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"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 STEW (LOW FAT) Recipe

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This recipe for TACO STEW (LOW FAT) is from Family & Friends, 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 lb. lean ground beef
1 onion, chopped
1 envelop taco seasoning
1 can (10 3/4 oz) tomato soup
1 cup water
Baked tortilla chips
1 (15 1/4 oz) whole kernel corn, undrained
1 (10 oz) can Rotel chopped tomatoes, undrained
1 can (15 oz) can chili beans or pinto beans, undrained
Directions:
Directions:
Brown meat and onions. Drain and rinse with hot water to remove excess fat. Combine all other ingredients (except chips and cheese) in pot and simmer on low. Serve over crumbled chips in plate or bowl and top with shredded cheese. (I also top with lettuce and tomatoes. I really do like this recipe.)

 

 

 

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