MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hearty Taco Chilli
Categories: Beef, Beans, Chilies, Herbs, Vegetables
Yield: 10 servings

2 lb Ground beef
15 oz Can black beans
16 oz Can kidney beans
15 oz Can pinto beans
14 oz Can hominy
10 oz Can Ro*TEL tomatoes w/green
- chiles; undrained
8 oz Tomato sauce
1 sm Onion; chopped
1 oz Env ranch salad dressing
- mix
1 oz Envtaco seasoning
1/2 ts Pepper
4 oz Can chopped green chilies
29 oz (2 cans) diced tomatoes;
- undrained

OPTIONAL TOPPINGS: corn chips, sour cream and shredded
cheddar cheese

In a large skillet, cook and crumble beef over
medium-high heat until no longer pink, 8-10 minutes.
Using a slotted spoon, transfer beef to a 5-qt. slow
cooker.

Rinse and drain beans and hominy. Add to beef, along
with canned tomatoes and green chilies, tomato sauce,
onion, the dressing and seasoning mixes and pepper.
Puree green chilies and remaining diced tomatoes in a
covered blender until smooth; stir into beef mixture.

Cook, covered, on low until flavors are blended, 6-8
hours. Serve with toppings as desired.

Julie Neuhalfen, Glenwood, Iowa

Makes 10 servings (2-3/4 quarts)

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

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