Ingredients
1
lb lean (at least 80%) ground beef
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (15.5 oz) red beans, drained, rinsed
1
can (15 oz) pinto beans, drained, rinsed
1
can (15 oz) crushed tomatoes, undrained
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
1
cup Old El Paso™ Thick ’n Chunky salsa
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups frozen corn (from 12-oz bag), thawed
3/4
cup chopped yellow onion
1
teaspoon dried minced garlic
1/2
teaspoon salt
1/2
teaspoon pepper
Shredded Cheddar cheese
Chopped avocado
Tortilla chips
Preparation
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.
