Crockpot Taco Stew

This is one of those can't go wrong and everybody loves it recipes! Fast, easy,crock pot friendly and freezes great. It makes alot, but you will want leftovers. This recipe gets passed around town from family to family so I have no idea where the recipe originated. Enjoy!

2 lbs lean ground beef, cooked and drained (chicken or no meat works too)
2 cans undrained pinto beans
1 can undrained black bean
2 cans undrained corn
1 large onion, chopped
1 package favorite taco seasoning
1 15-oz can tomato sauce
3 cans Mexican-style tomatoes, pureed in blender
1 can Rotel tomatoes and green chilies
2 cups water (optional)
Shredded cheese (optional)

Brown the ground beef with onions and a dash of garlic powder according to your taste. Whisk together tomato sauce and taco seasoning in your crockpot. Add ground beef and stir. Add the rest of the ingredients and stir well. Up to 2 cups water can be added depending on your thickness preference. Cook on low for 4-6 hours, allowing flavors to blend. Stir occasionally. When serving, you can top with shredded cheese. We love this with tortilla chips on top or on the side. Also great with cornbread.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Red Soviet Cabbage

Red Cabbage

1 large head of red cabbage, washed and coarsely sliced
2 medium onions coarsely chopped
6 tart apples, cored and quartered
2 tsp salt
2 cups hot water
3 Tbs sugar
2/3 cup cider vinegar
6 Tbs butter or bacon grease

Place all ingredients in the crock pot in order listed. Cover and cook on low 8 to 10 hours (High: 3 hours). Stir well before serving.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com