I found this recipe in a booklet of perforated recipe cards published by Crock Pot. I’ve hunted and hunted across the Internet to see if they have it linked somewhere, and since I can’t find it anywhere, I’m hoping it’s okay that I’m sharing with you all.
It is one of our favorites, especially on a chilly, fall evening because it is hot and filling, and as Coach says, “It sticks to your ribs!”
You can tell by the grease stains that this one has earned its kitchen stripes…
Ingredients:
- 1 pound processed cheese, cubed
- 1 pound ground beef, cooked and drained
- 1 can whole kernel corn, undrained
- 1 can kidney beans, undrained
- 1 can diced tomatoes with green chilies, undrained
- 1 can stewed tomatoes, undrained
- 1 envelope taco seasoning
- 1 jalapeno pepper, seeded and diced (optional)
Instructions:
- Spray inside of slow cooker with non-stick cooking spray.
- Combine all ingredients and stir a bit.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 hours.
- Serve with a spoonful of sour cream, a little extra grated cheese, and a handful of tortilla chips.
So easy! So good!
With love and hugs,
Ashli
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