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Taco Soup
Taco Soup 1-11⁄2 lbs. lean ground beef 1 onion, chopped 1 can beef broth (or 2 cups water + 2 beef boullion cubes) 1 can whole kernel corn, undrained (I like the mix of white and yellow corn) 2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel) 1 can red or black beans, drained and rinsed 1 packet Taco seasoning Garnishes (any or all) sour cream diced green onions sliced black olives sliced jalapenos guacamole shredded cheddar cheese Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and sauté w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.) Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
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The copyright for this content entitled "Taco Soup" has been specified by the contributor as:
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May, 2012
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