by Kristi Lindzy
Taco Chili2 lbs. ground beef2 cups water1 can (16 oz) refried beans1 can (16 oz.) kidney beans, rinsed and drained1 can (15-1/2 oz.) chili beans, undrained1 can (15-1/4 oz.) whole kernel corn, drained1 can (14-1/2 oz.) stewed tomatoes1 can (8 oz.) tomato sauce1 cup chunky salsa1 envelope taco seasoning1 can (2-1/4 oz.) sliced ripe olives, drained1 cup shredded cheddar cheeseBrown beef, drain. Stir in everything but the cheese. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Sprinkle with the cheese. Serves 9.
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