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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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In Addy, Washington, Barbara Ingils serves a crowd with her quick-to-fix skillet supper that gets zip from taco seasoning mix. This recipe makes a lot, but the left-overs taste even better the next day, she remarks. Ingredients:
2 pounds lean ground beef (90% lean) |
2 cans (16 ounces each) hot chili beans, undrained |
2 cans (10 ounces each) diced tomatoes and green chilies |
1 can (11-1/2 ounces) spicy hot v8 juice |
1 can (11 ounces) mexicorn, drained |
2 envelopes taco seasoning |
optional garnishes: tortillas, shredded cheddar cheese, chopped onion, shredded lettuce and/or taco sauce |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in beans, tomatoes, V8 juice, corn and taco seasoning. Simmer, uncovered, for 15-20 minutes or until heated through. Garnish as desired. Yield: 10-12 servings.
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