TACO STEW

Taco Stew

Source: Better Homes & Gardens - September 1996

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 (10 3/4 ounce) can condensed tomato soup
1 (14 ounce) can whole kernel corn, undrained
1 (15 ounce) can pinto beans in chili sauce, undrained
1 (1 1/4 ounce) envelope taco seasoning mix
1 cup water
Coarsely crushed tortilla chips
Shredded Monterey jack cheese

In a large saucepan cook and stir ground beef and onion over medium heat until meat is browned; drain off fat. Stir in soup, corn, beans, undrained tomatoes, seasoning mix and water. Bring to a boil; reduce heat. Simmer uncovered about 45 minutes or to desired consistency.

Serve with tortilla chips and cheese.

Makes 6 servings.