Saute onion with ground meat. Drain off the fat. Open all the cans and empty the entire content into the pot. Bring to a boil, reduce heat, and simmer 30 minutes.
Serve with cheddar cheese. sour cream, tortilla chips, and/or crackers.
By Mistie from Baton Rouge
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I love taco soup in the fall/winters months, especially with crushed tortilla chips and cheddar on top...yum!
We love it so much we eat it all year! When it's cold it makes great salsa. That's usually what we do for the third day left overs;)
This sounds delicious Mistie. Thank you for sharing your recipe. We will be trying it soon. This
heat can't last forever. :-)
Sounds wonderful for any day to me. We like to have something with a Mexican flavor at least once a week if not more. It's a very satisfying and healthy cuisine with the beans, and if you serve it over rice, it's a perfect meal. Try adding some chopped zucchini to it once in a while for something just a little different. The zucchini will take on the flavor of almost anything it's added to. Add the chopped zucchini when you add the canned tomatoes, beans, etc.
This looks like a recipe our family would readily accept as a regular, so I'll add it to the box of family favorites and see which kid finds it first. They go through that recipe box about once or twice a week. I enjoy surprising them with new additions.
Thank you for sharing yours. Lee
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