There’s nothing quite like pleasing your whole family with a meal you made in about 3 minutes.  As part of our new ‘taco Tuesday’ tradition I pulled out the slow cooker and created a healthy, bean-filled chili that cooked all day.  Though you could use dry beans, we had cans on hand.  Grated cheese, sour cream (the spice is in the taco kit), salsa and cilantro were all available so the kids could choose their own toppings for the mexican crockpot chili tacos.

Crockpot Chili

1/2 pound lean ground beef (optional)
1 large can diced tomatoes
1 can corn
1 can kidney beans
1 can baked beans in tomato sauce
1 diced green pepper
1 diced onion
1 package Old El Paso sauce included in the taco kit
pinch salt and pepper
1 t chili powder
1/2 t cinnamon

Open cans. Dice veggies.  Throw it all in.  Cook on low for 6 hours.  Voila!

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