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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 Soup Recipe

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This recipe for Taco Soup is from Believers' Fellowship Womens' Ministry 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:  
3 cans stewed tomatoes
1 can whole kernel corn
2 cans red kidney beans
1 can pinto beans
1 packet of dry ranch dressing
1 packet taco seasoning
1 can chopped green chilies
1/2 c chopped onion
1 1/2 lbs. ground chuck
shredded cheese
bite size Tostito corn chips
Directions:
Directions:
Brown ground chuck. Drain off grease. Add all other ingredients expect shredded cheese and bite size tostito chips. DO NOT DRAIN ANY CANS. Heat until warm. Serve in bowls. Add shredded cheese and bite size Tostito corn chips to each bowl.

ENJOY....
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This soup has been a favorite of our church family.

 

 

 

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