• 2 pounds ground lean beef
  • 1 large onion diced
  • 3 cups water
  • 2 (16 oz.) cans kidney beans (not drained)
  • 2 (14.5 oz.) cans diced tomatoes (not drained)
  • 2 cups frozen whole kernel corn
  • 1 (4 oz. can diced green chilies (not drained)
  • 1 packet taco seasoning
  • 1 packet dry ranch dressing mix
  • Toppings:
    • Gordo’s Cheese Dip (Any flavor)
    • Cilantro
    • Sour cream
    • Tortilla chips


In large stockpot over medium-high heat, cook ground beef and onion until beef is browned. Drain well. Add water, beans, tomatoes, corn, chilies, and all juices from cans. Add in taco seasoning and ranch seasoning. Bring to a boil, reduce heat to medium-low, and simmer for 20 minutes. You can also move to a slow cooker, cover, and cook on HIGH for 4 hours or LOW for 6 to 8 hours. Serve and top with Gordo’s Cheese Dip and other toppings.