* This is one of my March recipes, I just forgot to post them earlier.
2 lb ground beef, browned
2 c frozen corn
2-10 oz cans enchilada sauce
4 oz can diced green chilis
2-14.5 oz cans diced tomatoes
2 14.5 oz cans beef broth
2 T chili powder
1 T cumin
5 garlic cloves, minced
Thaw. Place in slow cooker, high for 3 hours or low for 6 hours. Garnish with cilantro, cheddar cheese, sour cream, and tortilla chips as desired.
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