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Country Kitchen
January 1, 2008 Previous Recipe | Next Recipe
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CHICKEN CAN CAN
MACARONI CASSEROLE
TURTLES
BREAKFAST CASSEROLE
ORANGE NUT CAKE
SANTA FE SOUP
FIRE CRACKERS
PUMPKIN CHIFFON PIE
ALABAMA APPLE WRAPS
STRAWBERRY SALAD
SANTA FE SOUP

2 pounds ground chuck
1 large onion, chopped
2 (1-ounce packages) ranch dressing mix
2 (1.5-ounce packages) taco seasoning mix
2 (11-ounce cans) white shoe peg corn, drained
2 cups water
1 (16-ounce) can pinto beans
1 (14.5-ounce) can diced tomatoes
1 (16-ounce) can black beans
1 (16-ounce) can kidney beans
1 (10-ounce) can diced tomatoes with chilies

In a Dutch oven, cook ground chuck and onion until meat is browned and onion is tender; drain. Add remaining ingredients (DO NOT drain liquid from canned ingredients), stirring well. Bring to boil, reduce heat; cover and simmer 2 hours. Yield: 3 quarts.
Note : Delle tops individual servings with grated cheese, sour cream, and/or chopped green onions. She says this soup is super with tortilla chips, cornbread or Fire Crackers (preceding recipe).





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