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Crock Pot Mexican Chowder Recipe

Neil and I really must try this recipe. It sounds just wonderful!

Crock Pot Mexican Chowder Recipe

1-1/2 to 2 pound lean piece of beef
1/2 cup each, salsa, barbecue sauce
1 head of garlic cloves
1 can niblet corn
1 can black beans
garnish w/ shredded cheese, sour cream and tortilla chips

Place meat in crock pot set on low.

Combine salsa, barbecue sauce and garlic cloves in a small bowl.

Pour over meat, cover and cook at least 6 hours.

Remove meat.

Set pot on high.

Add corn and beans.

Do not drain.

Trim any fat from meat, cut into bite size pieces and fold into ingredients in pot.

Continue cooking until warm through.

Excellent served over rice, mashed, potatoes, pasta or even as an open faced sandwich.

Del T. (United States)

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