1 can (10 oz) diced tomators with mild green chilies,
undrained
1 can (8 3/4 oz) whole kernel corn, drained
1 1/2 cups water
2 tbsp taco seasoning
4 1/2 tsp ranch salad dressing mix
Topping-
1/2 medium ripe avocado, peeled and cubed
2 tbsp shredded cheddar cheese
2 tsp minced frest cilantro
Tortilla chips.
Instructions
In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, tomatoees, corn, water, taco seasoning and salad dressing mix. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until heated through. Spoon into bowl; top with avocado, cheese and cilantro.
