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Taco Stovetop Supper

In Addy, Washington, Barbara Ingils serves a crowd with her quick-to-fix skillet supper that gets zip from taco seasoning mix. "This recipe makes a lot, but the left-overs taste even better the next day," she remarks.
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    10-12 servings

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 2 cans (16 ounces each) hot chili beans, undrained
  • 2 cans (10 ounces each) diced tomatoes and green chilies
  • 1 can (11-1/2 ounces) spicy hot V8 juice
  • 1 can (11 ounces) Mexicorn, drained
  • 2 envelopes taco seasoning
  • Optional garnishes: tortillas, shredded cheddar cheese, chopped onion, shredded lettuce and/or taco sauce

Directions

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in beans, tomatoes, V8 juice, corn and taco seasoning. Simmer, uncovered, for 15-20 minutes or until heated through. Garnish as desired.

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