1 1/2 pounds lean ground beef 1 cup chopped onion (yellow or sweet) 2 cans (16 ounces each) Chili Beans (pinto beans – mild chili sauce) – do not drain 8 ounce can Tomato sauce 1 can Original Rotel (10 ounce can) – do not drain taco seasoning packet (1 ounce)
1/2 cup water
1 large bag Fritos corn chips
A selection of your preferred taco toppings (I like to use: shredded cheddar cheese, shredded lettuce. chopped tomatoes, sliced jalapeno peppers, and sour creme)
Brown beef and chopped onions in large skillet over medium-high heat until beef is no longer pink and onions are translucent. Add taco seasoning, 1/2 cup of water, mix well – remove from heat. *If you are using higher fat ground beef, be sure to drain excess fat before adding taco seasoning.
Spray slow cooker with non-stick cooking spray. Pour chili beans, tomato sauce and Rotel in slow cooker. Next add browned beef mixture to the slow cooker and mix well.
Cover and cook on high for 3-4 hours or on low for 5-6 hours.
In individual serving bowls, add a handful of corn chips, a large spoonful of the beefy taco mixture then top with your favorite taco toppings.
Alternate serving suggestion:
Serve over cooked rice instead of (or in addition to) corn chips.