Plains Edition Recipes for 3-27-10 | TheFencePost.com

Plains Edition Recipes for 3-27-10

From the kitchen of: Sarah Skinner, Lincoln, Neb.

1 lb. ground beef

(3) 15 oz. cans Mexican chili beans

15 oz. can tomato sauce

1-1/2 c. water

1 pkg. taco seasoning

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1 med. onion, chopped

16 oz. can corn

16 oz. can diced tomatoes

1/2 sm. can chili peppers

1 pkg. Hidden Valley Ranch dressing mix

Brown meat and onion; drain. In large Dutch oven, mix remaining ingredients with meat. Cook, stirring often for 30 minutes until heated through.

From the kitchen of: Sarah Skinner, Lincoln, Neb.

1 lb. ground beef

(3) 15 oz. cans Mexican chili beans

15 oz. can tomato sauce

1-1/2 c. water

1 pkg. taco seasoning

1 med. onion, chopped

16 oz. can corn

16 oz. can diced tomatoes

1/2 sm. can chili peppers

1 pkg. Hidden Valley Ranch dressing mix

Brown meat and onion; drain. In large Dutch oven, mix remaining ingredients with meat. Cook, stirring often for 30 minutes until heated through.

From the kitchen of: Sarah Skinner, Lincoln, Neb.

1 lb. ground beef

(3) 15 oz. cans Mexican chili beans

15 oz. can tomato sauce

1-1/2 c. water

1 pkg. taco seasoning

1 med. onion, chopped

16 oz. can corn

16 oz. can diced tomatoes

1/2 sm. can chili peppers

1 pkg. Hidden Valley Ranch dressing mix

Brown meat and onion; drain. In large Dutch oven, mix remaining ingredients with meat. Cook, stirring often for 30 minutes until heated through.