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1 pound lean ground beef 1 large onion, chopped 3 (16-ounce) cans Mexican-style chili beans, undrained 1 (16-ounce) can whole kernel corn, undrained 1 (16-ounce) can chopped tomatoes, undrained 1 (15-ounce) can tomato sauce 1 1/2 cups water 1 (4 1/2-ounce) can chopped green chiles 1 (1 1/4-ounce) package taco seasoning mix 1 (1-ounce) envelope Ranch Salad Dressing mix Toppings: tortilla chips, shredded cheese, shredded lettuce, chopped tomatoes, sour cream, chopped avocado Cook beef and onion over medium-high heat until meat is browned, stirring until it crumbles; drain. Stir in beans and next 7 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Serve with desired toppings. Yield: 3 1/2 quarts. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |