Taco Joe Dip (or Soup)




1 can (16 ounces) kidney beans, rinsed and drained

1 can (15¼ ounces) whole kernel corn, drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14½ ounces) stewed tomatoes

1 can (8 ounces) tomato sauce

1 can (4 ounces) chopped green chilies, drained

1 envelope taco seasoning mix

1/2 cup chopped onion

Tortilla chips


In a slow cooker, combine the first eight ingredients. Cover and cook on low for 5-7 hours. Serve with Tortilla chips. Yield: about 7 cups.


To make Taco Joe Soup, add a 29 ounce can of tomato sauce to the slow cooker. It will serve 6-8.


Serve this with fresh cooked Tortilla chips and Margaritas as an appetizer before dinner and your guests will beg for you to adopt them. Whatever you do, don't ever serve this to an itinerant Banjo picker, or even one that is un-itinerant, because they'll never leave!



Click here to view the Bluegrass Breakdown column in which this recipe appeared.


Click here to return to J.D.'s Kitchen Home Page.




Copyright © 2002 - 2010 California Bluegrass Association. All rights reserved.
Comments? Questions? Please email rickcornish7777@gmail.com