Categories: Appetizers, Dip, Slow Cooker, Tex-Mex
Ingredients
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can green chilies, drained
- 1 (1 1/4 ounce) envelope taco seasoning
- 1/2 cup onion, chopped
Directions
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In a slow cooker or crock pot, combine all ingredients.
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Cover and cook on low for 5-7 hours.
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Serving suggestions:.
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Serve with tortilla chips.
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Spoon over hot baked potatoes.
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Roll in a warm tortilla.
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Spoon over a bed of lettuce.
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Use as an omelet filling.
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Add shredded cooked chicken and serve over crushed doritos with a dollop of sour cream.