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“This is a very good hearty soup that is almost thick enough to eat as a dip! Always watching my weight, this fits the bill for taco night and I don't feel guilty. I switched it up a bit so that it is non-dairy for my allergic son.”
READY IN:
2hrs 10mins
SERVES:
16
YIELD:
4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. brown ground beef until no longer pink. Drain in strainer. Return to heat and add chopped onion, taco mix and fajita mix. Add remaining ingredients as listed above. Add water and let simmer uncovered for at least 2 hours. If the soup is too thick, you may add more water but keep simmering.
  2. When serving, garnish the soup with cheddar cheese, sliced green onions, a dollop of sour cream and nacho chips.
  3. To lower sodium in recipe, drain beans and rinse them. Add an extra 1-1/2 cups water if you drain the beans.
  4. Yields 4 quarts.
  5. Freezes well.

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