Categories: Appetizers, Dip, Slow Cooker, Tex-Mex

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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