Make this for your family and see if you can get the same reaction!
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained (I used the ones with sweet onions)
1-1 1/2 c. salsa (mild, medium or hot whatever you choose)
1 small can of chilies (optional...I didn't use)
1 can corn, drained
1 (14 oz) can enchilada sauce (I used mild...but use what your family likes)
2 cans cream chicken soup
2 c. milk
2 c. grated cheese of your choice; cheddar, sharp, pepper jack, Monterey jack, etc....
(I used cheddar and Monterey jack)
1 lb. ground beef, cooked and seasoned with 1 pkg. taco seasoning
OR 4 chicken breasts, diced into bite sized pieces and cooked with 1 pkg. of taco seasoning.
(I used chicken, but only used 1/2 pkg. taco seasoning)
In a slow cooker combine beans and corn and set aside. In a blender combine salsa, chilies and diced tomatoes, then puree until smooth. Add to beans and corn. In a bowl combine enchilada sauce, milk and cream of chicken soup and mix until smooth. Pour sauce over ingredient in the slow cooker. Cover the slow cooker with a lid and cook on low for 4-6 hours OR on high for 2-3 hours...mostly to let the soup heat through and for the flavors to come together.
Cook your meat and set aside until the last hour of cooking...then add, stir to mix it all together.
About 30 minutes before serving, stir in grated cheese. Serve with Fritto chips, avocado and grated cheese. You could even add a dollop of sour cream if you wanted to.
*This recipe can be made to be really spicy or really mild, it all depends on the "heat" of the salsa, enchilada sauce and chilies that you choose to use. I prefer mine HOT but my family prefers a much milder heat...make it the way your family will eat it.