Shelly's Recipe

TACO DIP - Crock Pot

Category: Dips - Hot

1 (16-oz) can kidney beans, rinsed and drained
1 (15-oz) can black beans, rinsed and drained
1 (15.25-oz) can whole kernel corn, drained
1 (14.5-oz) can stewed tomatoes, do not drain
1 (8-oz) can tomato sauce
1 (4-oz) can chopped green chilies, drained
1/2 cup chopped onion
1 (1.25-oz) envelope taco seasoning
Tortilla chips

In a crock pot, combine kidney beans, black beans, corn, stewed tomatoes, tomato sauce, green chilies and chopped onion. Sprinkle in taco seasoning and stir to well blend all ingredients. Cover and cook on LOW setting for 5 to 7 hours. Serve with tortilla chips. Yields approximately 7 cups.