Crockpot Mexican Taco Chili

• lean ground beef↗1 1⁄2 - 2 lbs
• onion↗1

  chopped

• taco seasoning1 1⁄4 ounces
• diced tomatoes28 ounces
• diced tomatoes with green chilies10 ounces
• pinto beans↗16 ounces

  rinsed and drained

• pinto beans in chili sauce15 ounces
• frozen whole kernel corn↗1 cup
• shredded cheese↗

  (mozzarella, monterey jack or ceddar)

• tortilla chips

  slightly crushed

Step-by-step instructions

1. 1

   In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender.

2. 2

   Drain off fat.

3. 3

   Transfer to a 3 1/2-quart to 5-quart crockery cooker.

4. 4

   Stir in dry taco seasoning, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili beans in chili sauce, and corn.

5. 5

   Cover.

6. 6

   Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

7. 7

   Sprinkle each serving with some cheese and chips.