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At a Glance
Course : Entree, Lunch, Soup
Type of Prep : Simmer
Cuisine : Mexican, U.S. Regional
 
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Taco Soup

From Diana Rattray,
Your Guide to Southern Food.
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A great taco soup recipe from Carla.

INGREDIENTS:

  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 cups sour cream
  • 1 lb. Velveeta
  • 10 oz. can Rotel (tomatoes with green chiles)
  • 15 oz. can chili no beans
  • 15 oz. can stewed tomatoes
  • 1-2 cans pinto beans
  • tortilla chips

PREPARATION:

Cook hamburger and onion until hamburger is brown and onion is translucent. Combine sour cream, Velveeta, chili, tomatoes and beans together in a large pot. Stir in hamburger and onions. Heat through. Serve with tortilla chips crunched up. Can put chips on top or bottom. If you prefer a "soupier" soup, do not drain beans and tomatoes. If you like your soup thicker, drain beans and tomatoes. Serves 6 to 8.
Shared by Carla.

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