1-1/2 lb. lean ground beef
1 can (16 oz.)tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (15 oz.) corn, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup Mexican Style Finely Shredded Four Cheese
Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving.
Serve topped with the cheese.
Down to the River
14 hours ago