Ingredients

1 pound lean ground beef
1 medium onion, chopped
15 1/4-ounce can whole kernel corn, undrained
10-ounce can diced tomatoes with chilies, undrained
15-ounce can pinto beans in chili sauce, undrained
1 1/4-ounce envelope taco seasoning
10 3/4-ounce can tomato soup, undiluted
1 cup water
Baked tortilla chips
Monterey Jack cheese, grated

Directions

Brown beef, drain and rinse with hot water to remove excess fat.

Combine all ingredients, except tortilla chips and cheese, in a Dutch oven. Simmer on low. To serve, crumble tortilla chips in a serving bowl and cover with a generous helping of stew. Sprinkle with cheese. Makes 4 to 6 servings. — Whit Dale, age 11, of Greenville, Texas, grand prize winner in "Pots, Pans and Cans" recipe contest sponsored by the Steel Packaging Council.