MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Santa Fe Chilli
 Categories: Beef, Vegetables, Beans, Chilies
      Yield: 16 servings
 
      2 lb Ground beef
      1 md Onion; chopped
     32 oz Kidney beans (2 cans);
           - rinsed, drained
     30 oz Black beans (2 cans); rinsed
           - drained
     30 oz Pinto beans (2 cans); rinsed
           - drained
     21 oz White or shoepeg corn
           - (3 cans); drained
 14 1/2 oz Diced tomatoes; undrained
     10 oz Can Ro*Tel diced tomatoes
           - with green chilies
 11 1/2 oz Can V8 juice
      2 oz Ranch salad dressing mix
           - (2 env)
      2 oz Taco seasoning (2 env)
           Sour cream (optional)
           Cheddar; shredded (optional)
           Corn chips (optional)
 
  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.
  
  Recipe by Laura Manning of Lilburn, Georgia
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM