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Creamy Taco Soup
1 lb Ground beef
1/2 md Onion; diced
1 pt Sour cream
1/2 lb Velveeta; diced
1 cn (15-oz) chili; no beans
1 cn (15-oz) stewed tomatoes
2 cn (16-oz) pinto beans
1 cn (10-oz) Rotel (tomatoes and green chilies)
Brown meat and onion; drain. Add
canned ingredients. Mix well. Stir in sour cream and diced cheese. Put in
slow cooker or slow cooker. Simmer for a couple hours on low. Stir
occasionally. (You may not want to add the sour cream until the last 45
minutes of cooking time.) Serve with corn chips to sprinkle on top.
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