Ingredients
- Servings: 20
- 3 (15 ounce) cans pinto beans
- 2 (8 ounce) cans shoepeg corn
- 2 (14 ounce) cans mexican tomatoes
- 1 (10 ounce) can rotel tomatoes & chilies
- 1 lb hamburger (cooked)
- 1 (1 ounce) envelope taco seasoning
- 1 (48 ounce) jar vegetable juice
Recipe
- 1 mix and heat in crock pot 4 to 6 hours.
- 2 serve over tortilla chips top with cheese.
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