Taco Chili

• 1 1/2 lbs ground beef
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 can chili beans in sauce (15-16 oz), undrained
• 1 can red kidney beans (15-16 oz), undrained
• 1 (15 1/4 ounce) can southwestern corn with bell peppers, drained
• 1 (15 1/2 ounce) can hominy, drained
• 1 (10 ounce) can mild enchilada sauce
• 1 packet taco seasoning mix (about 1 oz)

1. Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place beef in pan (wash hands); brown 5-7 minutes, stirring to crumble meat, or until no pink remains. Stir in taco seasoning; remove meat from pan.
2. Combine remaining ingredients in slow cooker; stir in meat. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours. Serve.
3. NOTE: Short on time? Simply assemble the chili in a large stockpot and simmer for 18-20 minutes on your stovetop.

ground beef, tomatoes, chili beans, red kidney beans, corn with, hominy, enchilada sauce

Taken from www.food.com/recipe/taco-chili-526707 (may not work)