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