INGREDIENTS:
* 2 pounds ground round or chuck
* 2 large cloves garlic, minced
* 1/2 cup chopped onion
* 1 large (28-oz.) can tomatoes, chopped
* 1 cup chunky salsa
* 1 teaspoon ground cumin
* salt and pepper, to taste
* 1 can Mexicorn, about 11 oz, drained
* 1 (15-oz.) can black beans, rinsed and drained
* 1 bunch green onions, with 3 inches of tops, thinly sliced
* 1 tablespoon chopped fresh cilantro or flat-leaf parsley, optional

PREPARATION:
In a large skillet, brown ground beef with garlic and onion; drain and transfer to the slow cooker/Crock Pot. Add tomatoes, picante sauce, cumin, salt and pepper, corn, and black beans.

Cook on low 6 to 8 hours or on high for 3 to 4 hours. Add green onions and cilantro, if used, during the last hour of cooking.

Top with grated cheese, guacamole, or sour cream, and serve with tortilla chips or cornbread.
Makes 6-8 servings.