Ingredients:
2 cans of mexicorn
5 cans of beans- black, pinto, white kidney
1 jar of salsa
2 cans of chicken
1 big thing (box) of chicken stock
spices – a packet of taco seasoning, some chili powder, some garlic, red pepper, cumin, and a little tobasco, but much like the beans whatever suits your fancy is fine
8 oz velveeta lite
Instructions:
I usually at least drain the corn and beans, but if you really don’t like the sauce they come in, you could rinse them. Also, cut up the Velveeta so it melts better. Throw it all in the crock pot and cook it for about 4 hours.
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