In honor of Cinco de Mayo - Here is my family's favorite taco dip.

Taco Joe Dip
1 can (16-ounces) red kidney beans, rinsed and drained
1 can (15-1/4-ounces) whole kernel corn, drained
1 can (15-ounces) black beans, rinsed and drained
1 can (14-1/2-ounces) stewed tomatoes
1 can (8-ounces) tomato sauce
1 can (4-ounces) chopped green chiles, drained (or 1 can (10 oz of Rotelle Tomatoes with chili's)
1 envelope taco seasoning mix
1/2 cup chopped onion

1C. shredded cheese (I use cheddar or mozzerela)
Tortilla chips

In a slow cooker, combine the first eight ingredients. Cover and cook on low for 5-7 hours. Add cheese the last ½ hour. Serve with Tortilla chips. Yield: about 7 cups.