Beazell's Cook Book

Hot Tamale Soup

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2 lbs. ground meat
1/2 cup chopped onion
2 cans corn
2 cans rotel
3 cans beef broth
2 cans pinto beans
1 can cream corn
1 can of cream of mushroom
2 large cans of tamales, cut into bit size pieces
2 Tbsp. Beazell’s Cajun Seasoning
1 tsp. chili powder

Brown and drain meat. Add onion, Beazell’s Cajun Seasoning and chili powder and saute’. Add all other ingredients except tamales. Cook on low for about 50 minutes. Add tamales and let simmer just a few minutes and remove heat! YUMMY!


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