Crockpot Mexican Chili
In the crockpot:
2 pounds ground beef (frozen, unfrozen or pre-cooked)
2 x 28 oz cans diced tomatoes
2-3 packages of taco seasoning
15.5 oz can black beans (drained)
15.5 can corn (drained)
6 oz can tomato paste
Directions:
Pop everything in the crockpot.
Stir occasionally to separate ground beef as it thaws and cooks.
Make sure chili is fully cooked, make sure it reaches at least 165°
Serving options:
By itself or over rice or pasta.
Topping options:
Cheddar cheese, sour cream, chopped green or red onions, tortilla chips
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