1/2 pound ground chuck
1 cup frozen corn
1/2 cup chopped onion
1/2 cup salsa
1/2 cup mild taco sauce
1 can (4 oz) diced mild green chilies
1 can (4 oz) sliced ripe olives
1 cup shredded mexican cheese blend
1. Cook meat in a large nonstick skillet over medium-high heat until no longer pink, stirring to separate; drain. Spoon into slow cooker.
2. Add corn, onion, salsa, taco sauce, chilies and olives to slow cooker; stir to combine. Cover; cook on low 2 to 4 hours.
3. Just before serving, stir in cheese. Serve with tortilla chips and sour cream.
makes about 3 cups