Crockpot Mexican Chili

In the crockpot:

2 pounds ground beef (frozen, unfrozen or pre-cooked)

2 x 28 oz cans diced tomatoes

2-3 packages of taco seasoning

15.5 oz can black beans (drained)

15.5 can corn (drained)

6 oz can tomato paste

Directions:

Pop everything in the crockpot.

Stir occasionally to separate ground beef as it thaws and cooks.

Make sure chili is fully cooked, make sure it reaches at least 165°

Serving options:

By itself or over rice or pasta.

Topping options:

Cheddar cheese, sour cream, chopped green or red onions, tortilla chips

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