When I think of getting dinner on the table on a busy night, the first thing I think of is my beloved crock pot. What could be better than having dinner ready and waiting when you walk in the door after a long day? I have several go-to crock pot meals for times when life gets too busy. One of our favorites is a Slow Cooked Bean Medley. Given the busy weeks of December, though, we are currently a little OD’d on bean medley. So I moved on to a close second, Taco Chili. Start to finish, this is in the crock pot in less than thirty minutes. Fast, easy, filling, and so tasty during this freezing cold weather!
Taco Chili
1 lb. ground meat/soy crumbles
1 small onion, chopped
1 oz. taco seasoning mix (I make my own–inexpensive, and healthier than store-bought!)
15 oz. can tomato sauce
3/4 can diced tomatoes
15 oz. corn
2 15 oz. cans kidney beans, drained (I used one can of black beans and one can of black eyed peas)
tortilla chips
1 c. shredded cheddar cheese
1. Brown (meat, if using, and) onion. Drain and place in crock pot with all remaining ingredients.
2. Cover and cook on low for 2 hours.
3. Serve by placing a handful of corn chips in the bottom of a bowl, top with soup, and sprinkle with cheese; OR, serve it up Chipotle-style and add any taco fixin’s (avocado, sour cream, cheese, lettuce…); OR, roll it up in a tortilla for a burrito! However you fix it, it will taste great!
Although it’s hard to tell from the photo, my cheese and avocado topped chili was delicious!
looks yummy!