Post by mandie68 on Aug 6, 2006 12:01:33 GMT -5
2 cups chopped zucchini
3/4 cup chopped red or green sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
1 15 oz can black beans, rinsed & drained
1 10 oz pkg frozen whole kernel corn, thawed
1 14 1/2 oz can diced tomatoes with green chiles (Rotel)
1 16oz jar cheddar cheese pasta sauce
1 cup chicken broth
Coursely crushed tortilla chips (optional)
1. In a 3 1/2 to 4-quart slow cooker (crock pot) place zucchini, sweet pepper, onion, beans, and corn. Pour undrained tomatoes over vegetables and beans. Combine cheese sauce and broth; pour over all.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Ladle into bowls and, if desired, sprinkle with crushed tortilla chips.
Makes: 5 to 6 servings
3/4 cup chopped red or green sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
1 15 oz can black beans, rinsed & drained
1 10 oz pkg frozen whole kernel corn, thawed
1 14 1/2 oz can diced tomatoes with green chiles (Rotel)
1 16oz jar cheddar cheese pasta sauce
1 cup chicken broth
Coursely crushed tortilla chips (optional)
1. In a 3 1/2 to 4-quart slow cooker (crock pot) place zucchini, sweet pepper, onion, beans, and corn. Pour undrained tomatoes over vegetables and beans. Combine cheese sauce and broth; pour over all.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Ladle into bowls and, if desired, sprinkle with crushed tortilla chips.
Makes: 5 to 6 servings