Taco Stew
Recipe from the kitchen of Annette Beard
1 lb. floor beef
2 cans (15 oz. every) pinto beans
2 cans (15 oz. every) ranch-style beans
2 cans (10 oz. every) diced tomatoes and inexperienced chilies
1 can (15 oz.) tomato soup
2 cans corn
1 pkg. taco seasoning
Crushed tortilla chips, optionally available
Brown, then drain floor beef.
Put all substances in crock pot and prepare dinner on gradual for at the very least three hours. Serve over tortilla chips and high with cheese, bitter cream or condiments of alternative.
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