Katiecooks
New member
Ingredients:
1 pound lean hamburger, browned and crumbled
28 oz. Can Diced Tomatoes with basil, garlic and oregano - undrained
15 oz. Can "Mexicorn" - undrained
15 oz. Can barbeque beans - undrained
15.5 oz. Can Red Kidney beans - undrained
1 Envelope Hidden Valley Ranch Dressing
1 Envelope Taco Seasoning
1 small jar of salsa, if desired
Pinch of baking soda
Directions:
Put all ingredients in a 5-quart Slow Cooker; cover and cook on low setting 5 to 6 hours. Let stand overnight to allow flavours to meld.
Serve hot with shredded cheddar cheese and a dollop of sour cream on top.
This is a delicious mixture, best served with taco chips and some fresh fruit on the side.
1 pound lean hamburger, browned and crumbled
28 oz. Can Diced Tomatoes with basil, garlic and oregano - undrained
15 oz. Can "Mexicorn" - undrained
15 oz. Can barbeque beans - undrained
15.5 oz. Can Red Kidney beans - undrained
1 Envelope Hidden Valley Ranch Dressing
1 Envelope Taco Seasoning
1 small jar of salsa, if desired
Pinch of baking soda
Directions:
Put all ingredients in a 5-quart Slow Cooker; cover and cook on low setting 5 to 6 hours. Let stand overnight to allow flavours to meld.
Serve hot with shredded cheddar cheese and a dollop of sour cream on top.
This is a delicious mixture, best served with taco chips and some fresh fruit on the side.