TACO SOUP

1 1/2 lbs ground beef, browned with onion
1 medium onion
2 cans (14.5 oz) canned diced tomatoes
1 (8oz) can tomato sauce
1 can olives (6 oz), sliced
3 cans (about 15 oz) pinto, pink, or black beans
2 cans (14.5 oz) water
1 to 2 pkg. taco seasoning mix
1 can (15 oz) corn

Brown ground beef with onion. Add all other ingredients and simmer. Serve over Fritos corn chips, Garnish with grated cheese.

CREAM OF POTATO SOUP

8-9 potatoes, peeled and cubed

5-6 cups of water

1 medium onion, diced

1 Tablespoon salt

3 tsp. instant chicken bouillon or 3 bouillon cubes

Optional: You can add sliced carrots and/or celery if desired.

 

Combine and boil until potatoes are tender.

In another saucepan, once potatoes are done, mix:

1 cube margarine or butter, melted

1 can evaporated milk

¼ cup flour

Cook until thick and smooth. Then add to soup mixture. Stir to blend well.

Serve. Makes about 6 servings.