Three-Bean Taco Chili

Three-bean Taco Chili
Prep/Total time 30 minutes

2 lbs ground beef
2 cups water
1 can (16 oz) refried beans
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 ½ oz) chili beans, undrained
1 can (15 ¼ oz) whole kernel corn, drained
1 can (14 ½ oz) stewed tomatoes
1 can (8 oz) tomato sauce
1 cup chunky salsa
1 envelope taco seasoning
1 can (2 ¼ oz) sliced ripe olives, drained
1 cup shredded cheddar cheese
in a dutch oven cook beef over medium heat until no longer pink; drain. Stir in everything but cheese. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Sprinkle with cheese. Makes 9 servings

**You can freeze extra chili for up to 3 months. Then thaw in the fride heat in a saucepan and enjoy.

****Serve with mexican cheese corn bread.