Monday, November 15, 2010

Slow Cookin' in the Garden

Here is another 'borrowed' recipe from my friend from the Salt Lake Airport Hilton. I returned late last night from vacation. I'll tell you all about our adventures on Wednesday, for now, check this out!


SLOW-COOKER HEARTY BEEF CHILI

Ingredients:
1-12 lb Lean Ground Beef
1 can (16oz) no-salt added Tomato Soup
1 can (15oz) Dark Red Kidney Beans, rinsed
1 can Light Red Kidney Beans, rinsed
1-1/2 cups Taco Bell Home Originals Thick N’Chunky Mild Salsa
1 cup Frozen Corn, thawed and drained
1 Onion, chopped
2 Tbsp. Chili Powder
1 cup Kraft Mexican Style Finely Shredded Four Cheese

Directions:
Brown meat; drain, add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5-6 hours (or on High 3-4 hours.)
Stir just before serving. Serve topped with cheese.

Prep time: 10 Minutes
Total time: 5hrs. 10 min.
Makes 8 servings, about 1 cup each

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