Taco Chili

by Kristi Lindzy
(Goshen, IN)

Taco Chili

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

Brown 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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