 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This recipe is so easy, so quick to prepare and so good and hearty. We had it for dinner last night and all who dined with our family loved it. I added the optional chopped green chiles. I served this soup/stew as our main dish and offered tortilla chips on the side as well as sour cream and grated cheese cheddar cheese. I'm sure this would make a perfect OAMC recipe, but there were no leftovers to freeze in our house. I hope you enjoy this as much as my family and friends did. Ingredients:
2 lbs ground beef |
1 1/4 ounces taco seasoning mix |
1 1/2 cups water |
1 (15 1/4 ounce) can chili beans, mild |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (15 ounce) can pinto beans, drained and rinsed |
1 (14 1/2 ounce) can stewed tomatoes |
1 (10 ounce) can tomatoes and green chilies, diced |
1 (4 ounce) can green chilies, chopped (optional) |
1 (1 ounce) envelope ranch dressing mix |
Directions:
1. In a dutch oven or large kettle, brown beef and drain.
2. Add taco seasoning and mix well.
3. Stir in remaining ingredients.
4. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
|
|