| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Beef, Crockpot, Soups/stews | 8 | Servings | |
INGREDIENTS
| 2 | lb | Lean ground beef |
| 1 | md | Onion; chopped |
| 15 | oz | Canned ranch beans OR Chili beans; undrained |
| 16 | oz | Canned whole kernel corn; Undrained |
| 4 | oz | Canned mild diced green chilies; Undrained |
| 1 | pk | Ranch dressing mix; (1 oz) |
| 1 | pk | Taco seasoning mix; (1.25 oz |
| 46 | oz | Can tomato juice -Garnish— |
| Sour cream or guacamole | ||
| Ripe avocados; sliced | ||
| Ripe olives; sliced | ||
| Onion; chopped | ||
| Taco chips |
INSTRUCTIONS
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@prodigy.com (MRS LYNN P THOMAS) on Feb 21, 1998
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