I picked this recipe up from my mother-in-law. She made it a few weeks back, and it was just so good! Super easy too!
|1 onion, chopped |
2 (16 ounce) can dark kidney beans
2 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1 (15 ounce) can of chicken broth
2 (10 ounce) cans of Rotel, undrained
|1 (1.25 ounce) package taco seasoning |
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
|1.||Place the onion, kidney beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Set slow cooker for low heat, cover, and cook for 5 hours.|
|2.||Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.|
The only change I really made was that I also wilted some fresh baby spinach in to it at the very end. I figured it was a painless way to sneak in some "green."
Also, a funny thing, I accidentally picked up one can of Rotel with habaneros instead of the "regular" kind, but I decided to roll with it. It WAS spicy! My girls were funny -- chowin' down with a spoon and one hand and a glass of milk in the other. I should have taken a picture!
See also Life As Mom, Balacing Beauty and Bedlam and Crock pot Wednesday.