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1995-09-27
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From: nacassan@pacific.telebyte.com
Newsgroups: rec.food.recipes
Subject: Taco Soup
Date: 24 Jul 1995 09:57:54 -0600
Organization: Telebyte North West Silverdale, Wa
Message-ID: <3uu1ga$rsq@news.telebyte.com>
This recipe will feed a crowd!
TACO SOUP
from the kitchen of Michele Cassan (nacassan@pacific.telebyte.com)
2 lbs ground beef, chicken, or turkey
1 large white onion, chopped
2 fourteen oz cans chunk/diced tomatoes
1 forty-six oz can tomato juice
2 twelve oz cans tomato paste and 2 twelve oz cans water (adjust to desired thic
kness)
3 sixteen oz cans dark red kidney beans, drained well
1 sixteen oz bag frozen kernel corn
1 medium green pepper, seeded and chopped (optional)
1 package taco seasoning mix
salt & pepper
Tobasco
3 cups grated cheddar, jack or colby cheese
1 bag corn chips (Fritos)
Crumble and brown ground meat in skillet, drain. Add chopped onion and
saute until onion is soft. Season to taste with salt and pepper. Set aside.
In large stockpot, combine chunk tomatoes, tomato juice, tomato paste, and
water. Add meat and onion mixture, kidney beans,
frozen corn and green pepper. Pour in taco seasoning mix.
Stir and cook until heated through. Season to taste with salt and Tabasco.
Stir and cook until hot. Garnish soup bowls with desired amount of
grated cheese and chips on top of soup.
(This really makes it good!)
ENJOY!!!!
Send comments to: {nacassan@pacific.telebyte.com)