TACO CHILI

Taco Chili

1 1/2 to 2 pounds lean ground beef
1 medium onion, chopped
1 envelope taco seasoning mix
2 (14 ounce) cans diced tomatoes
1 (10 ounce) can diced tomatoes with green chiles
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can chili beans in sauce
1 cup frozen whole kernel corn
Shredded mozzarella, Monterey jack or Cheddar cheese
Slightly crushed tortilla chips

In a large skillet, cook ground beef and onion, one-half at a time, until meat is browned and onion is tender. Drain off fat. Transfer to a 3 1/2- to 5-quart crockpot.

Stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce and corn. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

To serve, sprinkle each serving with some cheese and chips.

Makes 8 servings.