Mexican Goulash

• 1 1/2 - 2 lbs ground beef
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1/2 cup celery, chopped
• 1 garlic clove, minced
• 1 (28 ounce) can whole tomatoes, cut up
• 1 (6 ounce) can tomato paste
• 1 (4 1/4 ounce) can black olives, sliced and drained
• 1 (14 1/2 ounce) can green beans, drained
• 1 (15 1/4 ounce) can mexicorn, drained
• 1 (15 ounce) can dark red kidney beans
• 1 -2 jalapeno pepper, diced (to tastezz)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chili powder
• 3 dashes Tabasco sauce
• 1 cup cheddar cheese, shredded
• 1 (10 ounce) bag tortilla chips (like Scoops)

1. Brown ground beef. Reserve drippings in pan and transfer beef to a slow cooker.
2. Saute onions, bell pepper, celery, and garlic in drippings in skillet. Transfer to slow cooker.
3. Add next 11 ingredients. Mix well.
4. Cover and cook on high 3 to 4 hours.
5. Sprinkle individual servings with shredded cheese. Serve with tortialls chips.

ground beef, onions, green bell pepper, celery, garlic, tomatoes, tomato paste, black olives, green beans, mexicorn, dark red kidney beans, pepper, salt, black pepper, chili powder, tabasco sauce, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/mexican-goulash-312676 (may not work)