Taco Chili

Yield: 8 servings

Ingredients

• 1 1/2 to 2 pounds lean ground beef
• 1/2 cup (1 medium) onion, chopped
• 1 (1 1/4 ounce) package taco seasoning mix
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (10 ounce) can Ro*Tel
• 1 (16 ounce) can pinto beans, rinsed and drained
• 1 (5 ounce) can chili beans in chili sauce
• 1 cup frozen whole kernel corn
• Shredded mozzarella, Monterey Jack or Cheddar cheese
• Slightly crushed tortilla chips

Instructions

1. In a large skillet, cook ground beef and onion, one-half at a time, until meat is browned and onion is tender. Drain off fat.
2. Transfer to a 3 1/2 or 4 quart slow cooker.
3. Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce and corn.
4. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
5. Sprinkle each serving with some cheese and chips.