1 pound lean ground beef — browned and drained
2 packages taco seasoning mix
1 16oz can tomatoes with green chilis — undrained
1 16oz can black beans — undrained
1 16oz can corn — undrained
1 can black olives — chopped or sliced
1 medium onion — chopped
1/2 bell pepper — chopped
4 tomatillos (optional) — chopped
Place everything in a large crockpot, add water, if necessary, to fill. Cook on Low for 5 or more hours until flavors are blended. Top each bowl with a handful of shredded cheddar cheese. Serve with sour cream, taco chips and salsa on the side. Serves 6.
3-4 c. cooked chicken, diced
1 pkg. (10-12) flour tortillas
1 med. onion, chopped
2 (10 oz.) cans cream of chicken soup
1 can (1 c.) tomatoes & chilies
4 tbsp. quick cooking tapioca
4 c. grated cheddar cheese
In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart slow cooker/Crock Pot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours.
Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.
1 lb ground beef
1 16 oz can kidney beans
1 11 oz can niblet corn
1 10 oz can rotel tomatoes
1 small pkg taco seasoning
1 28 oz can tomatoes
1 sm can chopped chile peppers
1 16 oz can pinto beans
1 sm pkg hidden valley ranch dressing
Brown the ground beef and drain. add all other ingredients and stir (do not drain cans before adding). simmer in Crock Pot on low for 6-8 hours. Serve with taco chips or Mexican cornbread.