Great recipe- I love how easy this recipe is to make. Great for this time of year.
It could stand to be a little spicier by my taste. Next time I make it I will probably try two cans of rotel diced tomatoes w/ chiles instead of the diced tomatoes and one can of chiles to see if it spices it up any.
YUM!! This is one of our favorites around here! Definitely agree that it is more like chili than soup (but although I’m not a chili fan, I LOVE this “soup”), particularly since I add a little less water than called for. I also add extra green chilis because I love them too! Served with corn chips, sour cream, and shredded cheese this makes a delicious meal in a bowl!
Fantastic! Although, I did make some alterations. I DID NOT add the liquid from the kidney beans…I think that’s just gross. Also, I substituted a can of original rotel for the diced tomatoes…it came out with perfect amount of spiciness.
This is THE BEST! It is quick to throw together, it is healthy, and it is delicious. I also add a can of drained green beans. I have made this many, many times. The hubby and kids love it! I have tried different kinds of beans and it always turns out excellent!
Ingredients:
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix.
Directions:
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
Notes:
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup
