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1 ˝ lb lean ground beef
1 can 15 oz dark red kidney beans, drained, rinsed
1 can 15 oz light red kidney beans, drained, rinsed
1 ˝ C thick and chunky mild salsa
1 can 16 oz no-salt-added tomato sauce
2 tbsp chili powder
1 onion, chopped
1 C frozen corn, thawed, drained
1 C Mexican shredded cheese
Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on low 5 to 6 hours or high 3 to 4 hours.
Stir just before serving. Serve topped with cheese.