Taco Soup Recipe

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This recipe for Taco Soup is from The Maxwell 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: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: Makes a full soup pot. Cut down ingredients for smaller batch. Cans are 15 oz size except Rotel. Ingredients: • 3 cans corn ( or equivalent frozen corn) • 3 cans kidney beans • 3 cans pinto beans • 2 cans Rotel tomatoes • 2 packages Hidden Valley dry Ranch mix • 2 packages dry taco mix (select mild or spicy to personal taste) • 1.5 lbs ground turkey or lean (7% fat) ground meat • 3 cans of water (15 oz) • 1 chopped onion

Directions:	Directions: Put a little olive oil in bottom of soup pot and brown meat and chopped onions. Once fully cooked drain in colander to remove most of the fat. Combine all ingredients back into soup pot and stir well. Heat to low simmer for about an hour then ready to eat. You can refrigerate overnight which will bring any remaining fat to the top which can be skimmed off. Variations: If you want to kick it up a notch, add a third can of Rotel tomatoes. I also add more meat than what is called for above to increase protein content.

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Taco Soup Recipe

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