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Taco Bake Recipe

   
 

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     Taco Bake

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   10 mins

Ingredients
1 Reynolds slow cooker liner
2 cans (15 oz) Hormel Chili
1 box (10 oz) frozen corn, thawed and drained
1/2 lb (8 oz) Velveeta prepared cheese product, cut into 1/2 inch cubes
1 can (10 oz) diced tomatoes and green chilies, divided
6 oz crushed tortilla chips (about 7 cups), divided
 

Instructions
Place slow cooker liner into slow cooker bowl. Combine Hormel chili, corn, Velveeta and tomatoes in large bowl. Layer 1/3 of the chili mixture into slow cooker, top with 1/2 of the chips. Repeat layers; top with remaining chili mixture. Place lid on slow cooker.
Cook on high for 2 hours or until cheese is melted and edges are bubbling. Set slow cooker to warm.


Originally Submitted
1/23/2012





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