Wednesday, August 17, 2011
Hey yall! Another new regular feature to our blog is going to be "What's Cookin' Wednesday"!
I shared this recipe a few months ago, but it is so good, I am going to share it again! This time, the uber-simple variation that the recipe has evolved to over the past few months.
1 lb. ground beef
2 cans kidney beans
2 cans pinto beans
1 can corn, drained
2 cans Mexican tomatoes
1 28 oz can diced tomatoes
1 small can sliced black olives, drained
taco seasoning mix
ranch salad dressing mix
If you are going to toss everything in a crockpot and let it cook all day, you can use a skillet for browning your meat and onion. If you are going to cook it in a stockpot, go ahead and use your stockpot to brown your meat and onion (saves having to wash an extra pot).
Drain off the excess fat. If you use really lean meat, you can skip this step. Open all the cans and add them to the mixture in the pot. Be sure you drain the corn and olives. Toss in the seasonings, stir and wait for the delicious smells to fill your home!
If you are cooking in a crockpot, cook on low for 6-8 hours. If you are cooking on the stove, simmer on low for about an hour.
Serve with crumbled corn chips, sour cream and grated cheese.