Well my first addition to my second attempt at a food blog will be a family favorite of ours. It is perfect now that the weather is getting cooler and our days are busy (who can deny the love for the crock pot?) - and Thank You to my good friend Amie from Texas that shared this recipe with us over five years ago. We miss their family so much!
1 pound ground beef cooked drained or leftover shredded beef (Mexican flavors)
1 onion chopped
1 (16 oz) can chili beans, drained
1(15oz) can kidney beans with liquid
1 (15oz) can whole kernel corn, drained
1 (8 oz) tomato sauce
2 cups water
2 (14.5) cans peeled and diced tomatoes
1 (4oz) can canned green Chile peppers, chopped
1 (1.25oz) package taco seasoning mix
Throw it all in a crock pot stir and cook on low for 6-8 hours or high for 2-4.
Notes: I usually cook the onions with the ground beef so they are a little sweeter or you can use dried onions. You can either puree the tomatoes or substitute with tomato puree if you or your kids don't like chunks of tomatoes. And lastly I don’t usually add the whole 2 cups water because I like it thicker.
You can be really creative that’s why I like this recipe it’s hard to screw up.
Once you ladle it up top it with crushed up tortilla chips, shredded cheese, sour cream, & black olives
Corn bread is a great side dish for this stoup.
BTW - this dish feeds a small army, so be prepared for leftovers. It can easily serve 6 HUNGRY adults or a family of 10.
