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Slow-Cooker Enchilada Chili

Slow-Cooker Enchilada Chili
4 hours 15 min to prepare Serves 6-8

15 oz can diced tomatoes
1 1/2 lbs ground beef
28 oz can enchilada sauce
15 oz can black beans, drained and rinsed
15 oz can corn, drained
1 cup zucchini, sliced
2 tablespoons lime juice
1 medium onion, chopped
4 oz green chiles
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
Optional toppings: shredded cheese, sour cream, tortilla chips

Brown the beef and onion in a large pan over medium heat.
While beef is cooking, throw remaining ingredients in a large crock pot.
Drain the beef, and add to the crock pot. Cook on low for 4 hours.
Serve with your choice of toppings: green onion, sour cream, cheese, tortilla chips, etc.