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Taco Soup Recipe

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This recipe for Taco Soup, by , is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Coffey


2 lb ground beef
1 large onion, chopped
2 cans Rotel tomatoes
1 can regular tomatoes
1 can pinto beans
1 can kidney or chili beans
1 can corn, drained
1 pkg Taco seasoning
1 pkg Ranch dressing mix
2 cups water

Combine beef and onion in a large skillet. Brown and drain. Add taco and Ranch mixes and water.

In a large pot, combine both kinds of tomatoes, both beans and corn. Mix meat into vegetables. Bring to a boil then reduce to simmer for 30 minutes. Serve with corn bread or tortilla chips.

Optional, add salt, 2 Jalapeno peppers(chopped) 1 Tbsp Jalapeno juice.




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