Rachel's Recipes


Posted on: October 3, 2009

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
3/4 cup picante sauce
1 tablespoon chili powder
1/4 to 1/2 teaspoon garlic powder
Corn chips, sour cream and shredded cheddar cheese, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder.

Cover and cook on low for 3-4 hours or until heated through.

Serve with corn chips, sour cream and cheese if desired.

Source: Taste of Home

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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