Taco Chili - Crock

1 pound of ground beef, browned*
2 cans of diced tomatoes or salsa
2 cans of beans (or 3C cooked)
1 bag of frozen corn
1 envelope of taco seasoning (1.25 oz ot 2 T of homemade)
1/2 can of diced green chilies (the small can) (This is not needed if you use salsa)(May like to add dr. cumin too)

Put all the ingrediants in the crockpot stir and cook on low for 4-6 hours.

* This is also quit good with leftover cooked chicken instead of ground beef.

Serves 6

Serve with nacho chips, cornbread or rice. Also very tasty if topped with sour cream, shredded cheddar, sliced black olives and shredded lettuce. (But not necessary - just use what you have on hand.)

This recipe will double in a large crock pot to serve 12 or so. (The things you serve it with or top it with, the further it goes.)

You can do this without browning the meat first too. Just break the meat up small in the bottom of the crock and mix it up well with the other ingrediants (to prevent meat blobs). You can use the seasoning directly in the meat to help dry it up to crumble it easier. Cook it on High for this amount of time or extend the cooking time longer (8-10 hrs)