Taco Stewp

I came up with this version when I didn't have all the ingredients for another recipe. You can only adjust a recipe so much before it becomes a new recipe. You can add another can of broth if this is too thick to make it more of a soup consistency.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  lb  ground chuck
• 1  medium red onion, chopped
• 1 (14 1/2ounce) can diced tomatoes
• 1 (10 ounce) can Rotel Tomatoes
• 1 (14 1/2ounce) can beef broth
• 1 (15 ounce) can black beans, undrainded
• 1 (16 ounce) can kidney beans, undrained
• 1 (1 1/4ounce) packet  taco seasoning mix
• 1 (1 ounce) packet  ranch dressing mix
• 1⁄2  of a 1 lb.bag frozen corn
•  tortilla chips (optional)
•  sour cream (optional)
•  shredded cheese (optional)
•  diced tomato (optional)

Directions

1. Brown ground chuck and onion in a 5 quart Dutch oven.
2. Drain if necessary.
3. Add the remaining ingredients.
4. Heat to boiling then reduce heat to simmer.
5. Simmer for 45-60 minutes. Stirring occasionally.
6. Garnish with any combination of the optional ingredients.