Taco Joe Dip

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.

• Ready In: 5 hrs 10 mins
• Serves: 10-12
• Yields: 7 cups

Ingredients

• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 1/4ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2ounce) can stewed tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (4 ounce) can green chilies, drained
• 1 (1 1/4ounce) envelope  taco seasoning
• 1⁄2 cup onion, chopped

Directions

1. In a slow cooker or crock pot, combine all ingredients.
2. Cover and cook on low for 5-7 hours.
3. Serving suggestions:
4. Serve with tortilla chips.
5. Spoon over hot baked potatoes.
6. Roll in a warm tortilla.
7. Spoon over a bed of lettuce.
8. Use as an omelet filling.
9. Add shredded cooked chicken and serve over crushed doritos with a dollop of sour cream.