Taco Chili

Taco Chili
Soups, Stews and Chili
by: Moirakris
Yield: 4 servings

1 pound ground beef
1 small onion, chopped
1 (15 oz) can chili beans in sauce
1 (15 oz) can kidney beans, rinsed
1 (15 oz) can corn with liquid (if using frozen add 1/2 cup water)
1/2 cup white rice (long grain or instant)
1 (28 oz or two 15 oz) can peeled and diced tomatoes with liquid
1 (10 oz) can Rotel tomatoes and peppers with liquid
1/2 can (2 oz) black olives, sliced
1 package taco seasoning mix

In a medium skillet, cook the ground beef and onion until browned over medium heat. Drain, and set in crockpot.

Place rice, chili beans, kidney beans, corn, diced tomatoes, Rotel tomatoes, olives and seasoning mix in the crockpot. Stir well, cover and cook on low for 6-8 hours.

Serve with corn chips, shredded cheese and sour cream

Tip: Freeze leftover black olives. Place in freezer container and cover with the olive juice or water. Use in other dishes like Spaghetti and Tomatoes

Random Thought - Why don't sheep shrink when it rains?