Prep 10 mins
Cook 5 hrs
A Low Fat Southwestern treat. I found this hearty appetizer recipe in a magazine a few years ago, and it is one of our family's favorites. Not only is this very easy to make, but the fact that it is made in a slow cooker allows me to prep it earlier in the day before things get too hectic. I think you'll enjoy this as well. Leftovers are yummy spooned over a baked potato.
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can green chilies, drained
- 1 (1 1/4 ounce) envelope taco seasoning
- 1⁄2 cup onion, chopped
- In a slow cooker or crock pot, combine all ingredients.
- Cover and cook on low for 5-7 hours.
- Serving suggestions:.
- Serve with tortilla chips.
- Spoon over hot baked potatoes.
- Roll in a warm tortilla.
- Spoon over a bed of lettuce.
- Use as an omelet filling.
- Add shredded cooked chicken and serve over crushed doritos with a dollop of sour cream.
Yummy in the tummy! My whole family loved this on tortillas chips. Second time, served it over rice. Added sliced black olives (as we can never get enough black olives) in my family. Thanks for a versatile and good recipe. Plus, I love anything you can cook in the crockpot!
We all enjoyed this easy recipe and the next day we used the filling for Taco Potatoe and was just as good.
This is an easy, versatile crockpot dish. I plan to use mine as a filling for tacos and a topping for potatoes (it makes a lot) I made a couple of substitutions out of necessity and one out of preference. I had no canned corn so I used what I had left of a bag of frozen peas and corn and also added a small tin of chickpeas to bring it to 15 ounces. My preference substitution was to add some smoked paprika. Made for the Mexican leg of ZWT5