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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 (2 cans) kidney beans;
- rinsed, drained
30 oz (2 cans) black beans; rinsed
- drained
30 oz (2 cans) pinto beans; rinsed
- drained
21 oz (3 cans) white or shoepeg
- corn; drained
14 1/2 oz Diced tomatoes; undrained
10 oz Can Ro*Tel diced tomatoes
- w/green chilies
11 1/2 oz Can V8 juice
2 oz (2 env) ranch salad dressing
- mix
2 oz (2 env) taco seasoning
Sour cream, shredded cheddar
- cheese and corn chips; opt

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.

Laura Manning of Lilburn, Georgia

Makes: 16 servings (4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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