Crockpot Tamale Pie

This is a super easy meal and my kids love it!

1 lb. cooked ground beef.
1 t. cumin
1 t. chili powder
1/2 t. salt
1/4 t. pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (11 ounce) can of corn, drained
1 (10 ounce) can enchilada sauce
2 green onions, chopped
1/4 cup fresh cilantro (optional)
1 (8 1/2 ounce) package corn bread mix
2 eggs
1 cup cheese
Sour cream
Salsa


Combine the first 11 ingredients (cooked ground beef through cilantro, if using) in a crockpot.  Cook covered on low for 6-8 hours.  In a small mixing bowl combine the cornbread mix and eggs.  Spoon this mixture over the beef mixture and again cover and cook for 1 hour to 1 1/2 hours on low, until the cornbread is cooked through.  Then sprinkle with the cheese and let it stand covered for 5 minutes to melt the cheese.  Serve with desired toppings.

Baked Creamy Chicken Taquitos

Makes 12 Taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 T. Lime juice
1/2 t. Cumin
1/2 t. Chili powder
1/2 t. Onion powder
2  cloves garlic, minced
3 T. chopped cilantro
3 T. Sliced green onion
2 cups of cooked chicken, shredded
1 cup shredded cheese
12 tortillas

Preheat oven to 425. Combine all ingredients (except tortillas) in a mixing bowl. Warm tortillas in the microwave if needed to make them easier to roll. Spoon 2-3 T. of the chicken mixture onto the lower third of a tortilla and roll the tortilla up tight. Place the rolled tortilla seam side down on a baking sheet. Continue with the remaining tortillas. Much sure the tortillas are not touching each other and spray them with a little cooking spray. Bake for 15-20 minutes until crisp and lightly brown. Serve with sour cream, salsa and/or guacamole.

Crock Pot Mexican Noodles

1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 small can diced green chilies
1 t. Garlic powder
1 t. Cumin
1/4 t. Pepper
2 cans of cream of mushroom soup
4 frozen chicken breasts
3-4 cups shredded cheese, divided
1 lb. pasta

The beauty of this meal is that it's both a freezer meal and a crockpot meal. If you want to do the freezer version, mix the first 9 ingredients and 1 to 1 1/2 cups cheese to a freezer safe container or bag. Then defrost it the night before and place it in the crock pot for 8-9 hours on low the next morning. Cook the noodles and shred the chicken.  Add in the remaining cheese and mix in the cooked noodles.  Let the cheese melt by letting it continue in the crockpot for 10-15 minutes.  If you want to do the crockpot version mix the first nine ingredients and 1 to 1 1/2 cups cheese and place directly in the crock pot.  Cook on low for 8-9 hours. Shred chicken and cook noodles. Add in the noodles and remaining cheese and continue cooking for 10-15 minutes. Easy Peasy.

Mexican Rice in the Rice Cooker

I found this recipe on food.com  I had to tweek the chicken broth amount to suit my rice cooker and you may have to do the same.  The first time I made the recipe the rice was too al dente for my taste.  After I upped the chicken broth to 3 cups the second time I made it the rice was just right.

1 cup rice (I like to rinse my rice in cold water before I cook it)

3 cups low sodium chicken broth (the original recipe asked for 2 1/4 cups)

3 ounces tomato paste (half a small can)

2 T butter, cut in pieces

1/2 cup onion, diced

2 garlic cloves, minced (or 2 t. minced garlic)

2 ounces diced green chilies (half of a 4 ounce can)

dash of pepper

dash of crushed red pepper flakes

fresh cilantro or parsley, for garnish, optional

Combine all the ingredients in the rice cooker except the cilantro or parsley, if using.

Cook according to the manufacturer instructions.

Let the finished rice sit uncovered for 3 minutes or so to allow it to thicken.  Then stir, garnish if desired and serve.

Easy Crock Pot Salsa Verde Chicken Tostadas

I am always looking for new crockpot recipes. This one was simple, easy, and healthy to boot. The recipe is from skinnytaste.com

Ingredients:1 1/2 lbs raw skinless chicken tenders (I used chicken breasts)
1/4 tsp garlic powder
1/8 tsp oregano (we were out so I used parsley)
1/8 tsp ground cumin
salt, to taste (I used just a sprinkle of season salt)
16 oz roasted salsa verde

Tostada shells or corn tortillas
Sour cream
Salsa
Broccoli slaw
Cheese

Season the chicken with the garlic powder, oregano, cumin and salt and place them in the crock pot. Pour the salsa verde over the top and cover and cook HIGH 2 hours (I cooked mine for 6 hours on LOW.)After the chicken is cooked through, remove it from the crock pot and shred it with 2 forks. Remove 2/3 cup of the cooking liquid from the slow cooker, and discard (unless you want it over rice). Place the shredded chicken back into the crock pot and stir it with the remaining salsa. You can adjust the seasonings at this point if desired.

This recipes makes about 3 cups.

We served our chicken on tostada shells and corn tortillas (the healthier option) topped with sour cream, salsa, broccoli slaw and cheese. You can visit skinnytaste.com for the exact nutrition information on this recipe.

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