1 pound lean ground beef, browned and drained (or turkey)
2 (10.5-ounce) cans tomatoes and chiles (Rotel; I really should buy some stock)
1 (15-ounce) can whole kernel corn, undrained
1 (15-ounce) can black beans, drained and rinsed
4 cups chicken broth
shredded cheddar cheese (to add later, optional)
Directions: Brown meat in a skillet on the stovetop, and drain. Put into your cooker. Add the whole cans of tomatoes and chiles and corn. Drain and rinse off the beans and add. Pour in the chicken broth.
Cover and cook on low for 6 to 8 hours, or until the flavors have melded. Serve with shredded cheddar cheese and buttered bread (we found a great new bakery close by that has gluten free baguettes
-I added an extra can of beans.
-I used 1 can of Ro-Tel and 1 can of Fire-Roasted Tomatoes.
-I did not add any cheese.
What I started with:
Hope you enjoy!