Slow-Cooker Taco Bake

• 1 pound ground beef
• ½ cup chopped onion
• 1 pkg. (1.25 oz.) taco seasoning mix
• 1 cup hot water
• 1 can (15 oz.) black soybeans
• 1 can (14.5 oz.) diced tomatoes
• 1 can (8 oz.) tomato sauce
• 1 can (4 oz.) mild chopped green chilies
• 1 pkg. (8 oz.) shell pasta
• 1 cup frozen corn
• 1 cup shredded Cheddar cheese

Cook ground beef and onion in skillet until beef is thoroughly cooked; drain and set aside. Add the taco seasoning and hot water to the slow cooker and stir to blend. Add to the slow cooker: black soybeans, diced tomatoes, tomato sauce, green chilies, pasta and ground beef mixture; gently stir. Cover and cook on low for 4 hours. Sprinkle Cheddar cheese over the top during the last 30 minutes of cooking. Serves 6 to 8

* Adapted from 2013 Soyfoods Guide