Ingredients:
1 can Mexican-style diced tomatoes (I used Rotel - mild)
2 cans diced tomatoes
1 1/2 cups frozen corn
1 (15 oz) can Ranch Style pinto beans
1 large onion, chopped fine
1 tsp dried cilantro
2 TBSP powdered broth (optional)
1/2 tsp chili powder (more or less to taste)
1/4 tsp cumin
1/4 tsp thyme
Directions:
1. Combine all ingredients in slow cooker.
2. Simmer for 3 or more hours.
3. Serve with tortilla chips, grated cheese, sour cream
fresh tomatoes, olives, and other desired toppings.
slightly adapted from this recipe on Recipezaar
1 comment:
Jenny I am so sorry about that horrible comment. I hope you can delete it soon. I just wanted you to know that I used your Mac and Cheese recipe and I loved it. Thanks for sharing your recipes.
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