Slow Cooker Salsa Chili

1 lb lean (at least 80%) ground beef


1 medium onion, chopped (1/2 cup)

2 cups Old El Paso� Thick 'n Chunky salsa

1 can (15 oz) tomato sauce

1 can (4.5 oz) Old El Paso� chopped green chiles

2 teaspoons chili powder

1 can (15 to 16 oz) pinto beans, drained, rinsed

Shredded Cheddar cheese, if desired

Sliced green onions, if desired





1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10

minutes, stirring occasionally, until beef is thoroughly cooked;

drain.

2. In 3- to 4-quart slow cooker, mix beef mixture and remaining

ingredients except beans.

3. Cover; cook on Low heat setting 8 to 10 hours.

4. Stir in beans. Cover; cook on Low heat setting about 5 minutes

longer or until beans are hot. Top with cheese and onions.