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SC: Taco Joe Dip (28)

Source of Recipe

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Taco Joe Dip (28)

Tasteofhome.com
Country June/July 2000
Reviews rated this recipe 4.5 of 5 stars.
Slow Cooker
Yield: about 7 cups. – 28 servings (1/4 cup ea.)
Prep: 5 min. Cook: 5 hours

This recipe was given to us by our daughter. My husband and I love it. Because it's made in a slow cooker, it's great for parties or busy days. —Lang Secrest, Sierra Vista, Arizona

Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies, drained
1 envelope taco seasoning
1/2 cup chopped onion
Tortilla chips

Directions:
In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 5-6 hours. Serve with tortilla chips.


Editor's Note: To make Taco Joe Soup, add a 29-ounce can of tomato sauce to the slow cooker. It will serve 6-8.

1/4 cup (calculated without chips) equals 49 calories, trace fat (trace saturated fat), 0 cholesterol, 291 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein.