Good Eating Tuesday: Easy Slow Cooker Taco Chili

 I tried this recipe for Slow Cooker Taco Chili (or Soup if you like it thinner) last weekend. It was the best Taco Chili recipe I've tried. It came from my MeWe food group I participate in.
(MeWe is a social media much nicer & safer then Facebook.)

Just add canned tomatoes, beans and corn, then brown some meat with onions, add a couple seasoning packets and cook on Low 5- 6 hours.  I prefer a thick chili to soup, so added 2 to 3 Tablespoons of cornstarch.
That's it.
Make & serve with cornbread. Yum!
This recipe fills a 6 quart slow cooker, so definitely you want to fix this for 6 to 8 people! 
(Photo is my own bowl full)

Easy Slow Cooker Taco Chili
3 (15oz) cans fire roasted diced tomatoes,undrained
2 (15oz) cans low-sodium black beans, undrained
2 (15oz) cans low-sodium red kidney beans, undrained
2 (15oz) cans corn, undrained
1 lb. lean ground beef
1/2 cup diced onion
1 clove garlic, minced 
1 packet taco seasoning
1 packet dry ranch dressing

Directions:

Prep slow cooker by either spraying with cooking oil spray or put in a liner.

Brown ground beef in skillet with onion & garlic. Drain grease if needed.

In slow cooker, open and pour all cans without draining or rinsing.

Add beef mixture, taco and ranch dressing packets and stir in to combine.

Cook on Low 5 -6 hours. It will be thinner like soup when done; if you want it thicker like chili, make a slurry of 3 tablespoons cornstarch mixed with a little water in a small bowl or measuring cup, then stir in a little hot broth from cooker just before you stir it in.
 Allow to continue cooking about 15 minutes to thicken.
*****
Serve with shredded Mexican cheese, sour cream. Delicious with a side of cornbread.
Leftovers are excellent served over cooked noodles or rice!