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| 2 | pounds | lean ground hamburger meat | ||
| 1 | medium | chopped onion | ||
| 2 | medium | green bell pepper, chopped | ||
| 1 | package | dry Taco Seasoning | ||
| 1 | package | dry Ranch Dressing | ||
| 2 | cups | warm water | ||
| 1 | 6-ounce | can tomato paste | ||
| 1 | 14.5-ounce | diced tomatoes | ||
| 1 | 10-ounce | can Ro-Tel tomatoes & green chilies | ||
| 2 | 15-ounce | cans whole kernel yellow corn | ||
| 2 | 15-ounce | cans pinto beans | ||
| salt and pepper to taste | ||||
| 1 | medium | bag tortilla chips | ||
| 1 | 8-ounce | bag shredded Mexican style cheese | ||
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| Brown meat, chopped onion, and bell pepper in deep
skillet and drain well. Mix taco seasoning and ranch dressing in one
cup warm water. Stir well until dissolved and blended; pour over
meat in skillet and simmer together over warm burner for approximately 5
minutes. Add tomato paste with one cup warm water and stir until
blended. Add this mixture to skillet. Add the diced tomatoes,
the Ro-Tel tomatoes, 2 cans of corn, and 2 cans of pinto beans.
Cover skillet and simmer slowly for 45 minutes, stirring
occasionally.
Serve in soup bowls and sprinkle cheese over top. Serve with tortilla chips (which can be crushed on top). Yield: 8 servings |
