Rosemary Fritzjunker

• 2 lbs. ground beef (browned and drained)
• 2 15 oz. cans diced tomatoes
• 1 15 oz. Rotell tomatoes (I use original
• 2 14 oz. cans tomato sauce
• 3 cans whole corn and juice
• 2 cans red kidney beans and juice
• 2 cans beef broth
• 2 pkg. taco mix (Ortega or other)

Put all above in very large soup pot and cook 1 hour or as long as you want.

Serves 10-12 people but wonderful left-over. Great for family dinners. Add more cans to expand.

Must be served with corn chips, guacamole, sour cream and grated cheddar cheese for toppings.

* For a luncheon I serve it with bread sticks and grapes with a dessert and they love it.
* For Christmas I gave my kids a soup basket with all the ingredients one year.