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Country Kitchen
March 1, 2010 Previous Recipe | Next Recipe
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COLLARDS
PEPPER STEAK SANDWICHES
DEER TENDERLOIN
EASY PEACH COBBLER
TACO SOUP
MY MOTHERíS PECAN PIE
PICKLED OKRA
BACON CORN CHOWDER
A NEW VEGETABLE SOUP
GRILLED FISH WITH CRAB MEAT SAUCE
TACO SOUP

1 pound ground beef or venison
1 medium onion, chopped
1 (16-ounce) can chili beans, drained
1 (15-ounce) can kidney beans with liquid
1 (15-ounce) whole kernel corn, drained
1 (8-ounce) can tomato sauce
1 1/2 cups water
1 quart canned tomatoes
1 (4-ounce) can chopped green chilies
1 envelope taco seasoning mix

In a large skillet, cook the beef or venison over medium heat until the meat is no longer pink; drain well. Place all ingredients in slow cooker and cook on low 4 hours.





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