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Taco Soup #1

One of my favorites from the kitchen of Dianne Simpson

1 lb ground beef—brown and drain
1 pkg. taco seasoning—mix with drained ground beef


4 cans of tomato soup (don’t add water)
28 oz can crushed tomatoes
2 cans of drained kidney beans (or garbanzo beans)

Simmer for ½ hour until heated through.

Serve with your choice of:
Fritos, sprinkle them on top
Sour cream
Sliced green onions
Sliced black olives
Shredded cheddar cheese

Serve with French bread and tossed salad for a quick supper.

Terri’s notes:
- If you live in Wisconsin, adding macaroni or cooked pasta is OK.
- Adding a can of whole kernel corn is tasty too.
- Already have a favorite Chili recipe? Try substituting the chili powder or chili seasoning with a packet or two of taco seasoning.
- Say “I love you” with sour cream! Just spoon a dollop of sour cream in the center of your bowl of soup, wait a minute until it warms up, and in a single stroke - run a knife right through the center of the circle. Now it’s a heart! Add little expressions of art to any dish, this trick works well with chocolate, caramel or raspberry sauce, whipped cream, ketchup…



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