Southwest Taco Dip

• 12 lb ground beef
• 1 cup frozen corn
• 12 cup salsa
• 12 cup mild taco sauce
• 1 (4 ounce) candiced mild green chilies (optional)
• 12 cup chopped onion (optional)
• 1 (4 ounce) canslieced ripe olives, drained
• 1 cup shredded Mexican blend cheese
• tortilla chips
• sour cream

1. Brown gound beef in nonstick skillet over med-high heat, sitting to break up meat.
2. Drain fat.
3. Spoon meat into slow cooker.
4. Add corn, onion, salsa, taco sauce, chilies, and olives to slow cooker; mix well; cook on LOW 2 to 3 hours.
5. Just before erving, stir in cheese.
6. Serve with tortilla chips and sour cream.
7. Tip: To keep this dip hot through an entire party, simply leave it in the slow cooker on LOW.

ground beef, frozen corn, salsa, taco sauce, green chilies, onion, olives, blend cheese, tortilla chips, sour cream

Taken from www.food.com/recipe/southwest-taco-dip-370464 (may not work)