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Taco Stew


  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 1 (15 oz.) can whole kernel corn, undrained
  • 1 (10 oz.) can diced tomatoes with chilies, undrained
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  • 1 (15 oz.) can pinto beans in chili sauce, undrained
  • 1 (1 1/4 oz.) envelope taco seasoning
  • 1 (10 3/4 oz.) condensed tomato soup
  • 1 cup water
  • Baked tortilla chips
  • Monterey Jack cheese, shredded


Brown beef, drain and rinse with warm water to remove excess fat. Combine beef and rest of ingredients (except cheese and chips) in a Dutch oven. Simmer on low heat till heated thoroughly. To serve, put some crumbled tortilla chips in serving bowl and ladle a generous helping of soup over chips and sprinkle cheese on top. Serves: 4-6.

By Terri


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