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Taco Soup Recipe

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This recipe for Taco Soup, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Bregar
Added: Friday, October 30, 2009


2 lbs. ground beef
2 C. diced onions
2 (15 ½ oz.) cans pinto beans
1 (15 ½ oz.) can pink kidney beans
1 (15 ¼oz.) can whole kernel corn, drained
1 (14 ½oz.) can Mexican style stewed tomatoes
1 (14 ½oz.) can diced tomatoes
1 (14 ½oz.) can tomatoes w/ chilies
2 (4 ½ oz.) cans diced green chilies
1 (4.6 oz.) can black olives, drained and chopped -optional
1 (1 ¼ oz.) package taco seasoning mix
1 (1oz.) package ranch salad dressing mix

Brown ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions into a large slow cooker or a stockpot. Add all of the other ingredients, stir and cook.
• Slow cooker: 6-8 hours
• Stockpot: simmer 1 hr.

To serve:
Place a few corn chips in each bowl and ladle soup over them. Top w/ sour cream, grated cheese, green onions and jalapeños.




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