Sorry it took so long. I made a mild version because I don't like really spicy stuff and I didn't know how everyone else would feel about extra spice. If you like stuff hot you can really amp up the heat in this recipe.
3/4-1 lb. ground beef (I actually used ground turkey to try and make it healthier)
1/2 med onion chopped (I used a few dashes of dried onion from food storage)
1 can (15 1/2 oz) corn or fiesta corn if you like it really spicy
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes with zesty mild green chilies (regular ones work fine)
1 can Campbells Cheddar Cheese Soup
1 can (10 oz) red enchilada sauce (I used HEB's mild version)
In large skillet cook beef and onion until brown. Drain fat and then transfer to crockpot. Add to crockpot corn, black beans, undrained tomatoes, soup, and enchilada sauce. Cook covered on low for 6-8 hours or high 3-4 hours. Stir soup and serve. Dallop with sour cream if desired. Great with corn bread or tortilla chips.
(Erin's version: add all ingredients except the beef to a large pot and let it cook on med-high. In the meantime, brown the beef and then drain. Add beef to pot. Let it simmer for 10 minutes-ish...serve and enjoy!)
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