- 1 lb. ground meat (I used more — somewhere between 1.25 and 1.33 pounds of lean beef)
- 2 yellow onions chopped (had a good-sized one, so only used that)
- 1 pkg. Hidden Valley Ranch dressing dry mix
- 1 pkg. taco seasoning
- 2 cans pinto beans (I only used one can, but it was chipotle flavored)
- 2 cans whole corn (used 3 cups frozen, since I already had that)
- 2 cans diced tomatoes (these, too, had some special seasonings, lime and cilantro — I used what I had in the cupboard)
- 1 can kidney beans
- 1 can blackeyed peas (I used jalapeno black beans instead)
- 15 oz. tomato juice ( Susie uses V-8 — I bought the store brand vegetable juice and it worked well, too, and I increased this to 2 cups)
- 1 tsp. crusted red pepper flakes or 1 tsp. tabasco sauce (Susie didn’t put these in for our dinner — with the extra spices in the beans, I didn’t need them either)
Use a big stewpot. (I chose my every-day chili pan and next time I’ll go even bigger because by the time all the ingredients were added, it barely fit). Brown the meat and the onions until cooked. Drain (didn’t need to do this step with lean beef) and add the two dry-mix packages (taco seasoning and ranch dressing). Stir and simmer for a few minutes.
Her original directions called for doing the meat separately and then the rest in the big pot, combining them after the beans have cooked a bit. However, I misread that, and just used a single pan, which also worked great.