Easy Taco Dip

Submitted by Jessica Guinan

1 lb ground beef
1 c. frozen corn
1/2 c. chopped onion
1 small jar of salsa
1 bottle taco sauce
1 can (4oz) diced mild green chilies (I don't use these)
1 can (4oz) sliced black olives, drained (It's actually cheaper to buy a big can & slice yourself..I don't get it...)
1 c. shredded Mexican blend cheese
Tortilla chips
Sour cream

• Cook meat and onions in large nonstick skillet over medium heat until no longer pink. Stirring to separate. Drain and spoon into slow cooker
• Add corn, salsa, taco sauce, chilies and olives to slow cooker. Stir to combine; cover and cook on LOW 2-4 hours
• Just before serving, stir in cheese. Serve with tortilla chips & sour cream.

Obviously this can be adapted to just be a skillet dip and it goes much quicker, if you're in a hurry.