1 lb. extra-lean ground beef 1 cup frozen chopped onions 2 cups tomato juice 1 cup water 1 package (16 oz) coleslaw blend 1 can (15 oz) chunky salsa tomato sauce 1 can (11 oz.) whole kernel corn, drained 1 tsp. dried Italian seasoning sour cream (regular or light), as desired 1. In large non-stick skillet, cook ground beef and onion over medium heat 5 minutes or until beef is no longer pink, stirring occasionally. 2. Place beef mixture in 3-1/2 - 4 quart slow cooker. Add all remaining ingredients except sour cream. Stir to combine. 3. Cover; cook on low setting for at least 5 hours. Serve with sour cream, if desired. Makes about 6 servings (1-1/2 cups).
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