Slow Cooker Black Bean and Salsa Chicken with Cornbread Dressing

Slow Cooker Black Bean and Corn Salsa Chicken with Cornbread Dressing

4 ingredients.  The slow cooker does the work.  And my kids actually said “Wow!” when they tasted it!

This recipe for Black Bean and Corn Salsa Chicken with Cornbread Dressing is a definite winner!

The base recipes starts with something very familiar to you – chicken in the slow cooker with a jar of salsa.  I used black bean and corn salsa and started with frozen chicken tenders.

It gets interesting when you’re about ready to serve it.  Use the liquid in the slow cooker to add to a box of cornbread dressing mix.  This gives the dressing a big punch of flavor.

Top it all with shredded cheese and you have an easy winner for dinner!

Here’s what you’ll need:   [Read more…]

No Recipe Required – 10 Ways to Fix Chicken on the Fly

Does this ever happen to you?  You know dinner is going to be chicken because you’ve got a pack of boneless breasts/thighs/tenders or bone-in legs/breasts/thighs.  But you have no desire to think up a recipe to turn them into dinner.

You don’t need a recipe.  You just need some ideas.

Here are 10 ways (plus a few cooking methods) to get you started.   [Read more…]

Grilled Chicken and Cream Cheese Enchiladas – 5 Ingredients

These couldn’t be simpler, especially if you’ve already got the chicken grilled, sliced and frozen.  But even if you need to do some grilling first, they are easy.  (If you do need to grill, cook more than you need and stock your freezer with the extra.)

The ingredients can be changed and swapped too.  Use cooked chicken instead of grilled, or use ground beef or leftover roast beef.  Swap out the Black Bean and Corn Salsa for another variety.  Skip the cream cheese and use Monterey Jack instead.  Anything goes, and it’s all good.

Here’s what you’ll need:  [Read more…]

Refried Bean Quesadillas – 5 Minute Meal

refried bean quesadillas done

I made these one day when I had a gaggle of giggling girls here for lunch.  There were a few boys present too.

Thankfully, these were a hit with all of them and they only took 5 minutes to fix.  I’m thinking these may come to the rescue one of those nights when we’re running out to a soccer game this fall.

[Read more…]

Beef and Black Bean Taco Bake

This is a beef spin on the Black Bean and Corn Chicken Taco Bake.  I was trying to come up with a dinner idea the other day and had all the ingredients except chicken.  But I had cooked ground beef in the freezer, so decided to give it a try.  It turned out really well.  Just as easy as the chicken version and just as tasty.  [Read more…]

Southwest Chicken and Brown Rice

I’ve expressed my love for Mexican/Tex-Mex foods before, so it’s no surprise that we really liked this dish.  I altered a recipe that I cut off a box many years ago.  I think it came from Uncle Ben’s instant brown rice, but I’m not positive.  I adjusted the amounts, altered a few things and instead of cooking the instant rice with the other ingredients, I served it over regular brown rice.  Yum! [Read more…]

Black Bean and Corn Chicken Taco Bake

My friend, Claire left this recipe in a comment here on Eat at Home.  It’s fast, easy and Mexican so of course I had to try it.  I’m happy to say that it’s delicious too!  There are only 4 ingredients to put together, which is a nice bonus. [Read more…]

Salsa Verde Steak in the Slow Cooker

Salsa Verde Steak Slow Cooker Recipe

This is so good and easy.  A delicious Mexican meal that cooks in a crockpot – 2 of my favorite things.  I adapted the recipe from The Ungourmet.

Here’s what you’ll need: [Read more…]

Mexican Beans and Rice

This recipe was given to me by a friend a long time ago. What more can you ask for from a recipe? It’s yummy, healthy, cheap and fast. It’s vegetarian and can even be vegan if you forgo the cheese and sour cream garnishes.

Here’s what you’ll need:
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Mexican Beans and Rice
Ingredients
  • 2-3 Tbs. olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 Tbs. chili powder
  • 1 tsp. cumin
  • 2 cans dark red kidney beans, drained and rinsed
  • 1 cup salsa
  • 3 cups brown or white rice, cooked
  • cheddar cheese, shredded
  • sour cream, if desired
Instructions
  1. Cook onion and garlic in oil in a large skillet until onion is soft.
  2. Add spices, beans and salsa. Cook several more minutes until it's all hot.
  3. Serve beans over rice. Top with cheese and sour cream, if desired.
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