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Taco Soup: Submitted by: Robert Losee | Date Added: 1 Dec 2011
Listed in: Soups, Stews, and Chowders

2 pounds ground beef
2 packets taco seasoning
10 ounces Mexican-style tomatoes and green chilies
16 ounces tomato sauce
3 cups frozen corn
32 ounces chili-seasoned beans
2 cups water
½ teaspoon cumin
¼ cup minced fresh cilantro
Cheddar and Monterey jack cheese
sour cream

Cooking Instructions

This is a forgiving recipe. Adjust in all sorts of ways.

1) In a large soup pot over high heat, brown ground beef. Remove from heat; drain off fat.

2) Sprinkle taco seasoning over top, stir to blend. Add tomatoes and chilies, tomato sauce, corn, beans, and water.

3) Bring to a boil over high heat; stir in cumin. Reduce heat to medium, simmer 30 minutes.

4) Remove from heat, stir in cilantro. Serve garnished with cheese and sour cream.

Based on The Everything Soup, Stew, and Chili Cookbook by Belinda Hulin.

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