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Mexican And Hispanic - Taco Soup Post by :sullc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1530

Click below to download : Mexican And Hispanic - Taco Soup (Format : PDF)

Mexican And Hispanic - Taco Soup

1 lb ground beef browned
2 large cans tomato sauce (15 oz)
1 (16 ounce) can corn (undrained)
1 (16 ounce) can kidney beans (use the juice)
1 (15 ounce) can stewed tomatoes
4 cups water
2 packets taco seasoning
shredded cheddar cheese
sour cream
tortilla chips

Combine simmer for at least an hour, the longer the better. Serve over tortilla chips, then top with cheese and sour cream.
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Mexican And Hispanic - Taco Soup By Mexican And Hispanic - Taco Soup By

Mexican And Hispanic - Taco Soup By
1 lb. extra-lean ground beef 1 medium onion, chopped 1 pkg. Schilling® Taco Seasoning, Mild 1 pkg. Hidden Valley Ranch® DRESSING dry mix 1 (15 oz) can stewed tomatoes, original style (undrained)* 1 (15 oz) can stewed tomatoes, Mexican style (undrained)* 1 (15 oz) can corn (undrained)* 1 (15 oz) can pinto beans (undrained)* 1 (15 oz) can ranch beans (undrained)* In large saucepan, brown meat with onion, taco seasoning mix, and ranch dressing mix. When beef is browned, add remaining undrained ingredients. Bring to a boil, cover, and let simmer an hour, stirring occasionally.

Mexican And Hispanic - Soup -  Spring Posole Mexican And Hispanic - Soup - Spring Posole

Mexican And Hispanic - Soup -  Spring Posole
2 teaspoons olive oil 1 cup onion -- chopped 2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/4 teaspoon salt 1 each chipotle chile canned in adobo -- drained 2 1/2 cups plum tomato -- diced 3 cloves garlic -- minced 2 (15.5 ounce) cans golden hominy -- drained and rinsed 2 (16 ounce) cans chicken broth 1 (1 pound) pork tenderloin 6 cups spinach -- chopped 1 cup cilantro 1 1/2 cups romaine lettuce -- thinly sliced 3/4 cup radishes -- thinly sliced 3/4 cup Monterey Jack cheese (3 ounces) -- shredded 1/4 cup green onions -- sliced Heat