This recipe supposedly makes 8 servings, but I feel like it's more than that. It always fills my crock pot to the very top. We ALWAYS have leftovers. So this is a good, easy meal for when you have the missionaries over. Or like tonight, I'm taking a meal to a single sister, so I'm just going to set aside a couple servings for her. Bottom line: It's good for if you have to feed a bunch of people.
This isn't exactly like Mom's recipe. I think hers has salsa in it and a few other variations. I just like this one because it's crock pot-style, so I can just dump it all together in the morning and not have to think about it till dinner time.
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 1 (16 ounce) can chili beans, with liquid
- 1 (15 ounce) can kidney beans with liquid
- 1 (15 ounce) can whole kernel corn, with liquid
- 1 (8 ounce) can tomato sauce
- 2 cups water
- 2 (14.5 ounce) cans peeled and diced tomatoes (I like "petite dice" best)
- 1 (4 ounce) can diced green chile peppers
- 1 (1.25 ounce) package taco seasoning mix
Note: I think you can use any kind of beans. I usually get kidney beans and black beans. I think Mom uses pinto beans. So whatever floats your boat.
Directions:
Directions:
- In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on "LOW" setting for 8 hours.
Serve over tortilla chips, Fritos, Doritos, or cornbread. Toppings can include sour cream, shredded cheese, sliced olives, etc.
