Santa Fe Stew
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.
ground beef
2
pounds
onion, chopped
1
taco seasoning mix
2
(1 ounce) packets
ranch dressing mix
2
(1 ounce) packets
shoepeg corn
2
(16 ounce) cans
diced tomatoes with green chile peppers (such as RO*TEL®)
2
(10 ounce) cans
red kidney beans
1
(15 ounce) can
black beans
1
(15 ounce) can
pinto beans
1
(15 ounce) can
chicken broth
1
(14.5 ounce) can
diced tomatoes
1
(14.5 ounce) can
 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
