Crockpot Mexican Taco Chili

• 1 1/2 - 2 lbs lean ground beef
• 1 medium onion, chopped
• 1 1/4 ounces taco seasoning
• 28 ounces diced tomatoes
• 10 ounces diced tomatoes with green chilies
• 16 ounces pinto beans, rinsed and drained
• 15 ounces pinto beans in chili sauce
• 1 cup frozen whole kernel corn
• shredded cheese (mozzarella, monterey jack or ceddar)
• slightly crushed tortilla chips

1. In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender.
2. Drain off fat.
3. Transfer to a 3 1/2-quart to 5-quart crockery cooker.
4. Stir in dry taco seasoning, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili beans in chili sauce, and corn.
5. Cover.
6. Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
7. Sprinkle each serving with some cheese and chips.

lean ground beef, onion, taco, tomatoes, tomatoes, pinto beans, pinto beans, kernel corn, cheese, tortilla chips

Taken from www.food.com/recipe/crockpot-mexican-taco-chili-472913 (may not work)