"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/Stew Recipe

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This recipe for Taco Soup/Stew, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tanya Meziere

Category:
Category:

Ingredients:  
Ingredients:  
2 lb ground beef
1 Taco seasoning packet
1 Ranch salad dressing mix
1 cup water
1 can 16oz mild chili beans, undrained
1 can 15 oz whole kernel corn, drained
1 can 15 oz pinto beans, rinsed & drained
1 can 14 oz stewed tomatoes
1 can 10 oz diced tomatoes with chilies
1 can 6 oz tomato paste (opitional if u want to make into a stew)

Directions:
Directions:
In a dutch oven cook beef over medium heat until no longer pink; drain
add taco seasonings and water mix well
stir in the remaining ingredints
bring to a boil.
then add tomato paste
reduce heat simmer uncovered for 15 minutes or until heated throughly

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I serve over elbow noodles and mild cheddar cheese on top.

hope you all enjoy

 

 

 

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