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Categories:
ground beef onion kidney beans black beans pinto beans white tomatoes tomatoes salad dressing taco sour cream
Viewed: 42 - Published at: 3 years agoIngredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) black beans, rinsed and drained
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 3 cans (7 ounces each) white or shoepeg corn, drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 can (11-1/2 ounces) V8 juice
- 2 envelopes ranch salad dressing mix
- 2 envelopes taco seasoning
- Sour cream, shredded cheddar cheese and corn chips, optional
Method
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.
- Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired.
