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     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

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