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1 pound ground chuck1 onion, chopped1 (16-ounce) can pinto beans, undrained1 (15¼-ounce) can whole kernel corn, drained1 (14.5-ounce) can diced tomatoes, undrained1 (10-ounce) can diced tomatoes and green chiles, undrained1 (1¼-ounce) envelope taco seasoning mix1 (1-ounce) envelope Ranch-style dressing mix2 cups water4 large baking potatoesToppings: shredded Cheddar cheese, sour cream, chopped green onionsCook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.Scrub potatoes; prick several times with a fork.Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.
