This is a meal we had on a regular basis when I was growing up. However, it started out being called "taco salad". I have given it a new name because using lettuce as a garnish didn't really constitute a "salad". The way we eat it resembles more like "nachos". In the past I have also added beef broth and had this as a soup. It is really a versatile and comforting meal...and it makes a lot! But like so many other recipes, I like to freeze the extra for another meal.
1 lb ground beef
1 pkg taco seasoning
1 (14 oz) can Rotel Mexican (with lime juice and cilantro)
approx 20 oz mild red enchilada sauce (of your choice)
2 cups corn (I like frozen, but you can use canned)
1 (15.5 oz) can pinto beans, drained & rinsed
1 (15.5 oz) can black beans, drained & rinsed
1 (15.5 oz) can red kidney beans, drained & rinsed
Garnish Suggestions:
Tortilla chips
Sharp cheddar cheese
Iceberg lettuce
sour cream
green onion
Directions
In a large pot brown ground beef
Season with package of taco seasoning
Add Rotel, enchilada sauce, corn and beans
Simmer for approx 20 minutes until heated through
Serve over chips with toppings of your choice
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