Crockpot Mexican Taco Chili - cooking recipe

Ingredients

1 1/2 - 2 lbs lean ground beef
1 medium onion, chopped
1 1/4 ounces taco seasoning
28 ounces diced tomatoes
10 ounces diced tomatoes with green chilies
16 ounces pinto beans, rinsed and drained
15 ounces pinto beans in chili sauce
1 cup frozen whole kernel corn
shredded cheese (mozzarella, monterey jack or ceddar)
slightly crushed tortilla chips

Preparation

In a large skillet, cook ground beef and onion, one-half at a time, till meat is browned and onion is tender.
Drain off fat.
Transfer to a 3 1/2-quart to 5-quart crockery cooker.
Stir in dry taco seasoning, diced tomatoes, diced tomatoes with green chilies, pinto beans, chili beans in chili sauce, and corn.
Cover.
Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
Sprinkle each serving with some cheese and chips.