Categories: appetizers

Ingredients

• 1/2 pound ground chuck
• 1 cup frozen corn
• 1/2 cup chopped onion
• 1/2 cup salsa
• 1/2 cup mild taco sauce
• 1 can (4 ounces) diced mild green chilies
• 1 can (4 ounces) sliced ripe olives, drained
• 1 cup (4 ounces) shredded Mexican blend cheese
• Tortilla chips
• Sour cream

Directions

1. Cook meat in large nonstick skillet until no longer pink, stirring to separate; drain.

2. Spoon into Crock-pot slow cooker.

3. add corn, onion, salsa, taco sauce, chilies, and olives to stoneware; stir to combine.

4. Cover and cook on LOW for 2 to 4 hours or on HIGH for 1 to 2 hours or until done.

5. Just before serving, stir in cheese.

6. Serve with tortilla chips and sour cream.

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