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Aunt Joyce's Taco Soup/Chili Recipe

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This recipe for Aunt Joyce's Taco Soup/Chili is from The Carroll Family Cookbook, 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:  
2 lbs. Ground Beef (browned, drained)
2 cans Diced Tomatoes (30 oz.)
3 cans Chili Beans (without meat, 45 oz)
1 can Pinto Beans (plain, drained, 15 oz)
1 package Taco Seasoning Mix
1 can Green Chili's (small can)
Directions:
Directions:
Combine all the ingredients into the crock pot and add a scant amount of water to obtain the desired consistency. Cook on low all day, or you can add to a pot and heat and eat.

To serve, spread a desired amount of Frito Corn Chips in a shallow bowl and top with chili. The top with some shredded cheese, a dollop of sour cream, avocado, an diced onion.
Personal Notes:
Personal Notes:
When I drain the pinto beans, I rinse them, return them to their can and refill with water.

 

 

 

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