Recipe - Tex - Mex Chili Too

2 pound Lean ground beef
1 md Onion; chopped
15 ounce Canned ranch beans OR Chili
beans; undrained
16 ounce Canned whole kernel corn;
Undrained
4 ounce Canned mild minced green
chilies; Undrained
1 pack Ranch dressing mix; (1 oz)
1 pack Taco seasoning mix; (1.25 oz
46 ounce Can tomato juice
Garnish
Sour cream or guacamole
Ripe avocados; cut or sliced up
Ripe olives; cut or sliced up
Onion; chopped
Taco chips

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 61797. 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