3 (11 oz) cans of corn with red and green peppers, drained
10 oz. can of RO*TEL Orginal diced tomatoes and green chilies, drained
8 oz. package of cream cheese, softened and diced
½ cup Mexican shredded cheese
¼ cup diced green onions
½ tsp. minced garlic
½ tsp. chili powder
In a slow cooker, mix together the corn, RO*TEL, cream cheese, shredded cheese, green onions, garlic and
Cook on high for an hour or on low for a few hours
1 1/2 Pounds ground beef
2 to 3 Garlic cloves, finely chopped
1 Medium onion, diced
1 Can kidney beans
1 Can black beans
1 Can pinto beans
1 Small can chipotle chilis in adobe sauce
2 Cans diced tomatoes
1 Small can tomato paste
1 Tablespoon chili powder
1 Teaspoon cumin
1/2 Teaspoon cinnamon
Salt and pepper to taste
Brown the ground beef in a skillet until no longer pink. Drain liquid and transfer to Crock-Pot® slow cooker stoneware.
Add chopped garlic and diced onion on top of meat.
Drain and rinse the kidney, black and pinto beans. Pour on top of rest of ingredients.
Finely chop and add 2 of the chipotle chilies. Add 3 Tablespoons of sauce from can.
Add 2 cans diced tomatoes.
Add 1 can of tomato paste.
Add chili powder, cumin, and cinnamon.
Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Combine garlic powder, season salt, cumin, chili powder, and black pepper (set aside 1 Tablespoon mixture) and coat chicken with seasoning mixture.
In Crock-Pot® slow cooker- add onion, and layer chicken. Add green chilies, chipotle pepper, and chicken broth.
Cover and cook on High Heat for 6 hours or 8 hours on low.
Remove chicken from broth and shred. Cover serving platter or large plate with Tortilla chips (we like Lime flavored!).
Layer 2 Cups of shredded chicken, shredded cheese, and any other toppings of your choice. Combine reserved seasoning mixture with Tablespoon of sugar and 1 Tablespoon of water. Drizzle over Nachos.