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Full Online Book HomeLearning KitchenMexican And Hispanic - Taco Soup
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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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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.
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