Tex - Mex Chili Too

8 Servings

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Tex - Mex Chili Too Ingredients

2 lb Lean ground beef	46 oz Can tomato juice
1 md Onion; chopped	Garnish
15 oz Canned ranch beans OR Chili	Sour cream or guacamole
16 oz Canned whole kernel corn;	Ripe avocados; sliced
4 oz Canned mild diced green	Ripe olives; sliced
1 pk Ranch dressing mix; (1 oz)	Onion; chopped
1 pk Taco seasoning mix; (1.25 oz	Taco chips

Instructions for Tex - Mex Chili Too

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

Main Ingredient: BeefCuisine: Uncategorized