Taco Stew

• 2 lbs lean ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (16 ounce) jar salsa
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 3 cups beef broth
• 1 (4 ounce) canchopped green chilies (optional)
• 1 tablespoon cumin
• 1 tablespoon chopped cilantro
• 14-12 teaspoon chili powder
• 1 teaspoon garlic powder
• 12 teaspoon black pepper
• salt, if needed to taste
• crushed corn chips
• shredded cheese
• sour cream
• scallion
• avocado, slices

1. In a large skillet, brown the ground beef with the onion and bell pepper until no longer pink; drain.
2. Add all remaining ingredients to a 6-qt.
3. slowcooker.
4. Stir well.
5. Cover and heat on low for about 4-6 hours.
6. Stir again and serve with desired garnishes.

lean ground beef, onion, bell pepper, salsa, black beans, red kidney beans, pinto beans, corn, beef broth, green chilies, cumin, cilantro, chili powder, garlic, black pepper, salt, corn chips, cheese, sour cream, scallion, avocado

Taken from www.food.com/recipe/taco-stew-207908 (may not work)