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Mexican Bean Soup
- 1/2 pound Ground beef
- 1 Med onion -- chopped
- 14 1/2 ounces Can whole tomatoes -- chopped
- 15 ounces Can red kidney beans
- 7 ounces Can kernel corn
- 8 ounces Can tomato sauce
- 2 teaspoons Chili powder
- 1 1/2 cups Water
- Crushed tortilla chips for
- Topping (optional)
In large saucepan, brown beef with onion. Stir in remaining ingredients
and simmer about 30 minutes.
Serve topped with crushed tortilla chips. Note: I sometimes add
cumin and a few shakes of hot pepper sauce to "heat it up".
From Sherry P.
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