It’s MAY and that MEANS MEXICAN!
It’s been a busy week here in Benda land. My little guy will be entering kindergarten this fall and the crazy meetings and testing have begun. God Bless the teachers they taught Kindergarten all day long THEN came back to meet with all the parents for orientation! I’m sure this isn’t the only meeting late they had this week!
With all the after work and school events I’ve been relying on my handy crock pot to make dinners. I found a blog a few years ago where a lady cooked with her crock pot for an entire year. I’m not sure I could pull that off but it was fun to read about.
I like to use my crock pot when I know I need a dinner for my family and I’m not in the mood to hassle with take out. I like to make sauces and chili’s with it as well but those are more in the winter when I’m all cooped up inside! Upstate winters are the stuff of legend. I was excited to break out this super easy recipe to celebrate Cinco De Maya with my family this week.
Chicken Mexican Fiesta Crock Pot Mix:
Here is what you will need:
- 1 can of corn drained
- 4 boneless chicken breasts
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 jar of salsa
- chopped fresh cilantro
- 1/4 cup chopped red peppers and onions
- 1/2 package of Cream Cheese ( can substitute Plain Chobani)
- 1 cup grated sharp cheddar cheese (optional)
In your crock pot add chicken, cover chicken with taco seasoning, corn, beans and peppers/onion mix and salsa. Cook on low for 5 hours ( it can get very watery because of the chicken, use your judgement but you can remove some of the water). Add in the Cream Cheese 1/2 hour before serving. Mix completely and serve over rice, tortilla or make it a salad over lettuce! The crock pot does all the real work that’s why this is such an easy recipe.
In the Crock Pot:
Served on a tortilla, wrap it up for a taco/burrito look:
Close up of the yumminess:
This recipe makes a ton and there are always left overs!
Happy Mexican May!