| 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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