1 1/2 lb ground beef
1/2 cup onion, chopped
16 oz tomatoes
16 oz kidney beans
8 oz corn
8 oz tomato sauce
4 oz mushroom stems and pieces
1 package taco seasoning 1 1/4-oz
1 avocado peeled and diced
1 shredded cheese
1 sour cream
1 corn chips
A Recipe for
Taco Soup
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
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Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
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The belly rules the mind. |
| Spanish Proverb |
This Recipe for Taco Soup is one of thousands in the Recipes-to-go Meat Cookbook.
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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If you enjoy this Taco Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
What's the difference between a boyfriend and a husband? About 30 pounds. |
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This is a recipe for Taco Soup from the recipe cookbook of Recipes-to-go (Meat)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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In keetle, lightly brown beef and onion. Stir in tomatoes, beans,
corn, tomato sauce, mushrooms, and taco seasoning. Bring to boil and
simmer 15 to 20 minutes.
To serve, garnish with choice of avocado, cheese, and sour cream.
Serves: 4
Taco Soup Recipe brought to you by Recipes To-Go