Happy August, everyone! It is so hard for me to believe that summer is about over and a new school year is just around the corner. In less than 2 weeks, all three of my boys will be back in school. This year two of them in college, and my ‘baby’ in 11th grade of our home school.
During these hot summer days, it is difficult for me to want to cook dinner because it usually involves the oven which heats up my kitchen! A friend introduced this recipe to me a few weeks ago. Other than browning the meat in a skillet, there is very little work involved! Just mix all the ingredients in the crock-pot and let it cook until dinner time. It goes well with a green salad.
2 lbs. ground beef (or chicken)
1 medium onion
7 fresh hot peppers (or how ever many suits your taste!)
14 oz can diced tomatoes or tomato puree
1 pkt. dried taco seasoning
1 c. water
1-1/2 c. frozen corn
1/2 can black olives, chopped
14 oz. can black beans
14 oz. can white beans
1-1/2 c. salsa
Brown the meat in a skillet and drain off fat. Spray oil on the inside of crock pot. Add all ingredients to the crock pot and stir thoroughly. Set timer on low for about 6 hours, stirring occasionally. The finished product should be fairly thick.
Dish up into bowls and top with sour cream and grated cheddar cheese. This can be eaten with tortilla chips as a dip or with a spoon as a soup!
*Sorry, no picture for this one.
The Cookbook Experiment 