Taco stew

1 lb. ground beef or turkey

1 medium onion, chopped

15 oz. can whole kernel corn, undrained

10 oz. can diced tomatoes/diced tomatoes with chilies if you like a little kick - we do.

15 oz. can pinto beans in chili sauce, undrained

1 1/4 oz. envelope taco seasoning

10 oz. can tomato soup, undiluted

1 cup water

tortilla chips (I use the Tostida scoops)

grated Monterey Jack cheese

Brown beef/turkey, drain. Add onion and cook until onion is clear. Combine all remaining ingredients except tortilla chips and cheese. Simmer on low. Serve in bowls and top with cheese. Eat with chips.Makes 4-6 servings.

*Food storage Alteration: The only thing in this recipe that would not be realistic to store for 3 months would be the onion. I have never made it without the onion, but think it would be fine. You can always add in a can of green chilies or some dried onions if you feel it lacks that extra "something". The cheese can be stored and frozen for use when needed.