My friend, Kathy Jackson, served this at Vestry, and it was a hit. She kindly sent the recipe to a few of us who requested it. Thank you, Kathy!
1 lb ground beef
1 medium onion, chopped
1 (15 1/4 oz) can whole-kernel corn, undrained
1 (10 oz) can Rotel tomatoes, undrained
1 (15 oz) can pinto beans in chili sauce, undrained
1 (1 1/4 oz) envelope taco seasoning
1 (10 3/4 oz) can condensed tomato soup
Baked tortilla chips
Grated Monterey Jack cheese
In a large skillet, brown beef over medium-high heat; drain. In a Dutch oven, combine beef, onion, corn, Rotel tomatoes, pinto beans, taco seasoning, undiluted soup and water. Simmer on low until heated through.
To serve, crumble tortillas chips in a serving bowl and cover with a generous helping of stew. Sprinkle with cheese. Makes 4 to 6 servings.
(Source: Houston Chronicle, September, 1996)