Tex - mex chili too

8 Servings

Ingredients

Quantity Ingredient
2 pounds Lean ground beef
1 medium Onion; chopped
15 ounces Canned ranch beans OR Chili beans; undrained
16 ounces Canned whole kernel corn; Undrained
4 ounces Canned mild diced green chilies; Undrained
1 pack Ranch dressing mix; (1 oz)
1 pack Taco seasoning mix; (1.25 oz
46 ounces Can tomato juice -Garnish---
Sour cream or guacamole
Ripe avocados; sliced
Ripe olives; sliced
Onion; chopped
Taco chips

Directions

Brown ground beef and onion. Drain well. Combine with other ingredients and cook in large slow cooker 8 hours on low. OR to cook on stove: bring to a boil and simmer covered for 45 to 60 minutes. Can be made ahead and refrigerated or frozen. To serve, heat thoroughly and garnish as desired.

Makes 5 to 6 quarts. Source: "Presentations...a collection of culinary favorites"; Friends of Lied; Lied Center for the Performing Arts; University of Nebraska - Lincoln; Lincoln, Nebraska. Formatted for Meal Master by: Nancy Filbert - Prodigy ID - LRCE87A; April, 1997. Lynn Thomas' Notes: I made this on 6-17-97. I added an extra can of ranch beans-- no other additions are needed here. Very easy to do and a delicious dish.

Posted to TNT Recipes Digest by WWGQ25C@... (MRS LYNN P THOMAS) on Feb 21, 1998

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