This is a fast, throw along slow cooking utensil soup with a Mexican aptitude. Teenagers am passionate about it. Serve screw-topped with corn chips, cut store cheese and a small indefinite quantity of soured cream. ensure you alter the quantity of chile peppers if you are sensitive concerning spicy foods.
8 hrs ten minutes
1 pound beef
1 onion, chopped
1 (16 ounce) will chili beans, with liquid
1 (15 ounce) will excretory organ beans with liquid
1 (15 ounce) will whole kernel corn, with liquid
1 (8 ounce) will pasta sauce
2 cups water
2 (14.5 ounce) cans naked as a jaybird and diced tomatoes
1 (4 ounce) will diced inexperienced chile peppers
1 (1.25 ounce) package taco seasoning combine
In a medium frying pan, cook the bottom beef till tanned over medium heat. Drain, and put aside.
Place the bottom beef, onion, chili beans, excretory organ beans, corn, pasta sauce, water, diced tomatoes, inexperienced chile peppers and taco seasoning combine in an exceedingly slow cooking utensil. combine to mix, and cook on Low setting for eight hours.