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.


Subscribers — The Instances wish to share readers’ recipes. Recipes could also be mailed to P.O. Field 25, Pea Ridge, AR, 72751; or emailed to [email protected]

Source link

Previous articlePeapod founders make shopping for special dietary needs a breeze with new app, website
Next articleNuts and grains to watch in the dairy aisle


Please enter your comment!
Please enter your name here