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Taco Soup

Taco Soup recipe
photo by:kraft
Veggies and beef get a little heat and a lot of flavor—with less than half an hour on the stove—to make a dish that looks like soup but tastes like tacos.
25 min
25 min
12 servings, 1 cup each
Magazine Acquisition
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LOVED IT!!! So simple and tasty! My fiance is a fanatic of Frito's, so he added some to his bowl with shredded cheddar cheese, and I enjoyed mine with sour cream and a sprinkle of dried cilantro leaves. YUM!! I will definitely recommend this to friends and make it again!!
I just made this for dinner and it was a hit!!! It was so easy to make and I had everything but the chili beans on hand (which I usually have). I used a can of diced tomatoes instead of whole, just because I that is what I prefer. Excellent!! Super easy and will now be a regular dish in our house!!
I made this last night for me and my daughters and they loved it! I topped with tortilla chips, small onion and shredded cheese. Awesome! Perfect for Fall and Winter Season!
Wonderful recipe! Everyone asked for seconds, very easy to make!!
I made this on Halloween and it was great! Very quick and easy. However, next time instead of 8oz. of tomato sauce, I think I will substitute 8oz of taco sauce. Thanks Kraft!
Very tasty and simple to prepare. My finicky wife loved it! I added a dollop of sour cream to the original recipe per the optional suggestion. Ingredients are readily available. Kraft's magazine and website are both great ways to find uncomplicated recipes.
I made this only using 2 cans of beans and 1/2 cup of rice. This is a very good soup that you can change for your taste. We added crushed tortilla chips to top, along with shredded cheese.
Very inexpensive, very simple and very delicious. This will be a staple for a hearty soup on a cold day. I like to top it with lettuce and crumbled tortilla chips with the sour cream and cheese. Great recipe and you'll love it.
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