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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 2 |
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A Low Fat Southwestern treat. I found this hearty appetizer recipe in a magazine a few years ago, and it is one of our family's favorites. Not only is this very easy to make, but the fact that it is made in a slow cooker allows me to prep it earlier in the day before things get too hectic. I think you'll enjoy this as well. Leftovers are yummy spooned over a baked potato. Ingredients:
1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 1/4 ounce) can whole kernel corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can stewed tomatoes |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can green chilies, drained |
1 (1 1/4 ounce) envelope taco seasoning |
1/2 cup onion, chopped |
Directions:
1. In a slow cooker or crock pot, combine all ingredients.
2. Cover and cook on low for 5-7 hours.
3. Serving suggestions:.
4. Serve with tortilla chips.
5. Spoon over hot baked potatoes.
6. Roll in a warm tortilla.
7. Spoon over a bed of lettuce.
8. Use as an omelet filling.
9. Add shredded cooked chicken and serve over crushed doritos with a dollop of sour cream.
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