INGREDIENTS:

• 1 pound lean ground beef
• 1 can (15 ounces) kidney beans
• 1 can (11 to 15 ounces) whole kernel corn, drained
• 1 10 oz can Rotel tomatoes
• 1 envelope taco seasoning
• 1 (28 oz) can tomatoes
• 1 sm can chopped chile peppers (4 ounces)
• 1 can (15 ounces) pinto beans
• 1 envelope Hidden Valley Ranch Dressing
• 1 c shredded cheese (optional)

PREPARATION:

Brown the ground beef; drain well. Add remaining ingredients and stir. (to cook now, follow directions below; to freeze, put in 1 gallon ziploc bag and freeze)

Simmer in slow cooker on LOW for 6 to 8 hours (or simmer on stove 1 hour). serve with tortilla chips or Mexican cornbread.