Brown ground beef and drain. Return to pan and add 2 T taco seasoning add 1/2 cup water and let simmer until sauce thickens.

Transfer beef to slow cooker, baking dish or saucepan.

Saute vegetables quickly in skillet meat was cooked in. Add Vegetarian Chili with Beans, 1/2 can tomato soup and veggies to ground beef. Add reserved T taco seasoning and salt and pepper to taste.

Add 1 small can corn, optional. Taco Chili can be refrigerated at this point and finished later.

Simmer until hot, or heat in slow cooker on High for 90 minutes, or bake in preheated 350 oven until bubbly. Cooking times depend on size of batch and if previously refrigerated.

Cut a slice off the top of a sturdy roll, such as a french roll or baguette, a french water roll, sour dough roll etc. Carefully scoop out the soft insides using your fingers to create an empty shell/bowl. Place in a 350 oven for 5-8 minutes or use a toaster to toast. Butter and toast the top slices to serve along side.

Fill bowls with taco chili mixture, garnish with cheddar and tomatoes and serve on a bed of lettuce with toasted lid along side. Makes 4 bowls