Mexican

Slow Cooker Salsa Chili is for Dinner.

Slow Cooker Salsa Chili takes 15 minutes to prepare.

Slow Cooker Salsa Chili takes 600 minutes to cook.

Slow Cooker Salsa Chili makes 6 servings.

The ingredients for Slow Cooker Salsa Chili are:

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso? Thick 'n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso? chopped green chiles
1 package McCornick Original Chili Seasoning Mix
1 can (15 to 16 oz) Hanover Light Red kidney beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
Each serving = 1 cup (approx 11oz)

Here is how you make Slow Cooker Salsa Chili:

1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. 2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans. 3. Cover; cook on Low heat setting 8 to 10 hours. 4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions. Number of Servings: 6Recipe submitted by SparkPeople user ANTOSZEWSKIM.

The nutritional information for Slow Cooker Salsa Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 243.4

• Total Fat: 5.0 g
• Cholesterol: 43.3 mg
• Sodium: 1,529.7 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 6.9 g
• Protein: 22.7 g

Slow Cooker Salsa Chili is Mexican cuisine.