Don’t let the title trick you into thinking this is a watery, runny concoction that you gotta have crackers to thicken.
This is more like a chili, but even more like a dip for chips. It is mildly spicy with lots of bulk. I enjoy mine with Fritos, sour cream, or grated cheddar; or all three together.
2 lbs ground beef; OK to add another half pound…yeah, can use ground turkey
1 large onion chopped
2 pack dry Ranch dressing mix or 6 T
2 packs dry taco seasoning mix (I use McCormick)
1 can black beans, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
1-2 cans Rotel diced tomatoes with green chiles
1 15 oz can diced tomatoes
2 cans corn drained and rinsed well
Begin cooking your chopped onion until translucent, then add beef and brown.
Mix together and heat through for 30-60 minutes.
I only use one can of the Rotel; if I use two, I’ll be eating it by myself as it will be too spicy for the wife.
You can even put it on flour tortillas and eat as a taco.
I often spoon a quart sized freezer ziploc full and freeze it for another time.