Three-Bean Taco Chili

Name: Three-Bean Taco Chili
Ingredients: 2 pounds ground beef; 2 cups water; 1 can (16 ounces) refried beans; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (16 ounces) chili beans, undrained; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (14-1/2 ounces) stewed tomatoes; 1 can (8 ounces) tomato sauce; 1 cup chunky salsa; 1 envelope taco seasoning; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1 cup shredded cheddar cheese

12 ingredients

2 steps

Ingredients

2 pounds ground beef
2 cups water
1 can (16 ounces) refried beans
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup chunky salsa
1 envelope taco seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded cheddar cheese

Directions

1

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives.
2

Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese.