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In your deep skillet add a little light olive oil to prevent sticking. To
this add the minced garlic, onions and green bell peppers. Over a medium heat
cook until the onions are translucent and remove from the heat and place in
a glass bowl.
In the same pan increase the heat to medium high and brown the ground beef
completely. When meat is completely cooked drain off any extra grease and return
it to the burner and turn of heat.
Place the meat into your crockpot on the low setting. To this add beans, corn,
bell peppers, onions, garlic, tomatoes, water and taco seasoning mixing the
ingredients well. Place the cover on your slow cooker and cook for 4 hours
(alternate method cook on high setting for 1½ hours) for a faster meal.
We recommend the slower method as the seasoning will blend better.
Take you tortilla chips and place in a large zip lock bag, remove any excess
air and seal the bag. With a meat tenderizer or rolling pin coarsely crush
the tortilla chips into about half inch pieces.
To serve, in individual soup or chili bowls place a generous portion of crushed
tortilla chips. Ladle in the soup mix leaving room for the 4 cheese blend and
garnish the top of the soup by sprinkling with the cheese. Allow to melt and
serve piping hot. Garnish with crushed red pepper to individual taste to the
hotness level you like.
Serve with extra tortilla chips and a pineapple salsa. For a salad a nice
Caesar salad goes well as the flavors complement each other nicely.
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