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Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.
Ingredients
- ground beef: 2 pound
- onion: 1 piece (chopped)
- packets taco seasoning mix: 2 piece (1 ounce)
- packets ranch dressing mix: 2 piece (1 ounce)
- shoepeg corn: 2 cans (16 ounce cans)
- tomatoes with green Chili peppers (such as RO*TEL®): 2 cans (10 ounce cans, diced)
- red kidney beans: 1 can (15 ounce can)
- black beans: 1 can (15 ounce can)
- pinto beans: 1 can (15 ounce can)
- chicken broth: 1 can (14.5 ounce can)
- tomatoes: 1 can (14.5 ounce can, diced)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
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Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
