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Country Kitchen
November 1, 2009 Previous Recipe | Next Recipe
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CORNBREAD DRESSING
CHOCOLATE PEANUT BUTTER SILK PIE
CRANBERRY SALAD
OVEN POT ROAST
PEANUT BUTTER FUDGE
PRALINE STRIPS
IRRESISTIBLE PEANUT BUTTER COOKIES
TACO SOUP
BROCCOLI SALAD
MY MOTHER’S EGG CUSTARD
SPOON ROLLS
PIMIENTO CHEESE
TACO SOUP

2 pounds ground beef
2 packages taco seasoning
2 (11-ounce) cans shoe peg corn
2 (15-ounce) cans Mexican chili beans
2 (10-ounce) cans Rotel tomatoes (use 1 can for less spicy taste)
2 (28-ounce) cans diced tomatoes
1 (15-ounce) can tomato paste
1 large onion (diced)

Brown beef in a large skillet and drain. Put beef in crock pot. Add all other ingredients. Cook on medium to low temperature until onions are tender.





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