|Ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Chunky salsa||2 Cup (32 tbs) (Medium / Hot Thick)|
|Chunky tomato sauce with onions celery and green bell peppers||15 Ounce (1 Can)|
|Canned green chiles||4 1⁄2 Ounce (1 Can, Old El Paso)|
|Chili powder||2 Teaspoon|
|Canned pinto beans||16 Ounce, rinsed and drained (1 Can)|
|Shredded cheddar cheese||1 Tablespoon|
|Sliced green onion||1 Tablespoon|
1. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2. Mix beef mixture and remaining ingredients except beans in 3 1/2- to 4-quart slow cooker.
3. Cover and cook on low heat setting 8 to 10 hours.
4. Stir in beans. Cover and cook on low heat setting about 5 minutes or until hot. Top with cheese and onions.