This got rave reviews at my house and is so easy to put together.
1 can black beans
1 can diced tomatoes
1 tsp chopped jalepeno
Several slices of onion
1 can enchilada sauce
1 can cream of chicken soup
2 cups milk
1 cup each of shredded Monterey jack and cheddar cheeses
Add vegetables to crockpot. Combine enchilada sauce, soup, and milk in a bowl and pour over vegetables. Cook on low 6-8 hours. Stir in cheese until melted. Serve over polenta or with tortilla chips.
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