2 Ratings 1 Comment
Yield: 8-10 servings
In a Dutch oven or large saucepan, cook beef until no longer pink; drain. Stir in taco seasoning, corn, beans and tomatoes. Cover and simmer for 15 minutes or until heated through, stirring occasionally. Place tortilla chips in soup bowls; ladle soup over chips. Serve with warm tortillas.
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