Enchilada Soup

1 lb. lean ground beef, browned, drained
1 (15 oz.) can Mexican stewed tomatoes
1 (15 oz.) can pinto beans with liquid
1 (15 oz.) can whole kernel corn with liquid
1 onion, chopped
2 (10 oz.) cans enchilada sauce
1 (8 oz.) package shredded 4-cheese blend

• Combine beef, tomatoes, beans, corn, onion, enchilada sauce and 1 c. water in sprayed 5-6 quart slow cooker and mix well.
• Cover and cook on LOW for 6-8 hrs. or on HIGH for 3-4 hrs. Stir in shredded cheese. If desired, top each serving with a few crushed tortilla chips.

from the kitchen of Tiffany Anderson