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Taco Soup

2 lbs ground beef, chicken, or turkey
1 large white onion, chopped
2 fourteen oz cans chunk/diced tomatoes
1 forty-six oz can tomato juice
2 12-oz cans tomato paste
2 12-oz cans water
3 16-oz cans dark red kidney beans, drained well
16-oz bag frozen kernel corn
1 medium green pepper, seeded and chopped (optional)
1 package taco seasoning mix
salt & pepper
Tobasco
3 cups grated cheddar, jack or colby cheese
1 bag corn chips (Fritos)

Crumble and brown ground meat in skillet, drain. Add chopped onion
and saute until onion is soft. Season to taste with salt and
pepper. Set aside. In large stockpot, combine chunk tomatoes,
tomato juice, tomato paste, and water. Add meat and onion mixture,
kidney beans, frozen corn and green pepper. Pour in taco seasoning
mix. Stir and cook until heated through. Season to taste with
salt and Tabasco. Stir and cook until hot. Garnish soup bowls with
desired amount of grated cheese and chips on top of soup.

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