Instructions: In a 4- or 5-quart electric slow cooker, mix together beef, cumin, chili powder, seasoned salt, garlic, chiles and onion. Add undrained chili beans, drained black beans, undrained tomatoes and tomato paste. Mix gently to avoid mashing beans.

Cover and cook on LOW heat setting about 5 hours or until beef is tender.

This recipe yields 5 to 6 servings.

Comments: This is a cinch to prepare with a little assistance from canned beans, tomatoes and green chiles. Use it as a base for tostada salads or as a filling for tacos or burritos.

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