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Ingredients
- 1½ lb ground beef
- 2 (14.5-oz) cans pinto beans, drained and rinsed
- 1 onion, chopped
- 2 jalapeño peppers, seeded and minced
- 2 cloves garlic, minced
- 1 (32-oz) carton low-sodium chicken broth
- 1 (14.5-oz) can petite diced tomatoes
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 (4.5-oz) pkg tortilla strips
Instructions
- Cook beef in a large skillet over medium heat until browned and crumbly; drain. Transfer to a 5- to 7-quart slow cooker.
- Add remaining ingredients except tortilla strips to cooker. Cover and cook on LOW 8 hours. Top with tortilla strips.
Side Dish Ingredients
- 1 (10.5-oz) bag nacho-cheese tortilla chips
- 3 cups shredded Cheddar cheese
- ½ cup sliced pickled jalapeño peppers (optional)
Side Dish Instructions
- Preheat oven to 400°F.
- Arrange chips in a single layer on a lightly greased baking sheet; sprinkle with cheese. Bake 6 minutes or until cheese melts. Top with peppers, if desired.
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