Since the weather is starting to change I thought this would be a good recipe to start off with. For those of you who keep up with your food storage, this is also a good way to use up all of those canned goods you have been storing up.
1 1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained & rinsed
1 can (15 oz.) light red kidney beans, drained & rinsed
1 can (16 oz.) tomato sauce
1 can (15 oz.) corn, drained
1 can (15 oz.) dark red kidney beans, drained & rinsed
1 can (15 oz.) light red kidney beans, drained & rinsed
1 can (16 oz.) tomato sauce
1 can (15 oz.) corn, drained
1 1/2 cups Thick 'N Chunky Mild Salsa
2 Tbs. chili powder
1 onion, chopped
1 cup Mexican Style Shredded Four Cheese
2 Tbs. chili powder
1 onion, chopped
1 cup Mexican Style Shredded Four Cheese
Optional Topping:
sour cream
Brown meat;drain. Add to slow cooker with remaining ingredients except cheese; stirr. Cover with lid. Cook on low 5-6 hours. Stir just before serving & top with cheese.
Serve with a simple side of Ritz Crackers.
Brown meat;drain. Add to slow cooker with remaining ingredients except cheese; stirr. Cover with lid. Cook on low 5-6 hours. Stir just before serving & top with cheese.
Serve with a simple side of Ritz Crackers.
2 comments:
I'm impressed that you cooked, considering your family is out of town. Looks good. Surprisingly, I cooked tonight too. I tried Delia's Taco Soup recipe. It's good.
I wouldn't of cooked, but I had to give our family an example of what this blog would look like and what it is all about. Now I'm going to be eating chili for the next week.
I hope you took a picture of the taco soup and are going to post it.....
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