TACO CHILI

1 1/2-2 pounds lean ground beef
1 medium onion, chopped
1 package (1 1/4 oz) taco seasoning mix
2 (14 1/2 oz) cans diced tomatoes
1 (10 oz) diced tomatoes with green chilies
1 (16 oz) can pinto bean, rinsed and drained
1 (15 oz) can chili beans in sauce
1 cup frozen whole kernel corn
shredded cheese (mozzarella, cheddar, or monterey jack)
tortilla chips

in a large skillet, cook ground beef and onion, one-half at a time, until the meat is browned and the onion is tender.

drain off fat and transfer to a medium-sized slow cooker.

stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce, and corn.

cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

sprinkle each serving with some of the shredded cheese and tortilla chips.

8 servings

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