Saturday, January 31, 2009

Taco Soup/Chili (Stephanie)

Taco Soup/Chili

2 lb ground beef (I use only 1 lb)
1 envelope taco seasoning
1 1/2 cupswater
1 can chili with beans
1 can whole kernel corn, drained
1 can stewed tomatoes (I usually use diced with oregano, basil, and garlic)
1 can rotel original
1 can chopped green chilies
1 envelope ranch salad dressing
1 can pinto beans, rinsed and drained

In a Dutch oven or large kettle brown beef; drain. Add taco seasoning and mix well. Stir in remaning ingredients. Simmer, uncovered for 15 min. or until heated thru out. Stirring occasionally.

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