Slow cooking Thursday-Easy Taco Dip

Easy Taco Dip
1/2 pound lean ground beef
1 cup frozen corn
1/2 cup onion, chopped
1/2 cup mild salsa
1/2 cup taco sauce
4 oz can diced green chilies
4 oz. can sliced black olives
1 cup shredded Mexican blend cheese
Cook meat in large nonstick skillet over medium-high heat until no longer pink, stirring to separate; drain. spoon into the crock pot. Add corn, onion, salsa, taco sauce, chilies, and olives to slow cooker; stir to combine. Cover; cook on LOW 2-4 hours or on HIGH for 1-2 hours. Just before serving, stir in cheese. Serve with tortilla chips and spoon sour cream on top of mixture. Tip: To keep this dip hot for the entire party, simply leave in slow cookeron low setting.
Makes about 3 cups
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