"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Taco Soup Recipe

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This recipe for Taco Soup, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The LaCour Family


1 lb. ground beef
1 clove garlic, sliced
1 small onion, diced
1 tsp. salt
1/2 tsp. ground black pepper
1-16 oz. can stewed tomatoes
1-15 oz. can tomato sauce
1-4 oz. can green chili strips
2 c. water
1-8 oz. can green chili salsa
1-15 oz. can pinto beans (including juice)
1-15 oz. can dark kidney beans (including juice)
1 1/8 oz. envelope taco seasoning
Shredded Longhorn cheese
Crushed corn chips

In a large skillet over medium heat, brown the meat with the garlic and onion and season with salt and pepper. Drain off grease and transfer beef to a pot. Add tomatoes, tomato sauce, green chilies, water, salsa, pinto beans, kidney beans, and taco seasoning. Cook and stir until ingredients are heated through. Serve hot with cheese and crushed chips as garnish or on the side.




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