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Slow-Cooker Taco Chili

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Ingredients

Chili

1 lb lean (at least 80%) ground beef
2 tablespoons taco seasoning mix (from 1-oz package)
1 can (15 oz)  black beans, drained
2 cups  frozen corn
3 packages chile and roasted garlic Mexican cooking sauce
Shredded Mexican cheese-blend

Pie Chips

1 Refrigerated Pie Crust (from a box), softened as directed on box

Toppings, if desired

Thick ‘n Chunky salsa
Sour Cream
Guacamole

Directions

  1. Heat 10-inch nonstick skillet over medium heat. Add beef and 1 tablespoon of the taco seasoning mix; cook 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain off any fat.
  2. Spray inside of 3- to 4-quart slow cooker. Place beef in slow cooker. Add beans, corn and cooking sauce; stir to combine. Cover; cook on High heat setting 3 hours.
  3. Meanwhile, heat oven to 375°F. Line cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet. Sprinkle evenly with remaining 1 tablespoon taco seasoning mix. Bake 8 to 10 minutes. Cool. Break into “chips.”
  4. Sprinkle cheese over chili in slow cooker. Cover; let stand 10 minutes or until mixture is gooey and cheesy.
  5. Scoop chili into bowls. Serve with pie chips, salsa, sour cream and/or guacamole.
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