This is a delicious crockpot chili recipe that’s highly recommended for lazy football Sunday. Now that football is in full swing, I’m pretty sure every sunday is a lazy football Sunday. We loved the way this chili turned out, it’s a nice spin off the traditional beef chili that I usually make.
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8 ounce can tomato sauce
- 10 oz package frozen corn kernels
- 2 14.5 ounce cans diced tomatoes
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp ground red pepper
- 3- 4 boneless skinless chicken breasts
- chili peppers, chopped
- 1/4 cup chopped fresh cilantro
1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder, red pepper, and taco seasoning in a slow cooker.
2. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours.
3. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Add ow fat cheese and sour cream.
For those interested in the nutrition facts (not including shredded cheese/sour cream) : Servings: 10 • Size: 1 1/4 cups Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g
Original Recipe from Skinny Taste
In case you haven’t noticed from my blog, I love Mexican food. This recipe was no exception, husband and I were both big fans of how these tacos turned out. The combination of spices that are used make the perfect combination. As usual, I especially loved this recipe because it was a crockpot recipe!
- 2 pounds beef (boneless chuck roast)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1 tablespoon chipotle pepper
- 1 1/2 cups beef stock
- 2 tablespoons tomato paste
- 1/2 large sweet onion, diced
- 4 cloves garlic, minced
- 2 chopped jalapeños
- Flour tortillas
- Your favorite taco toppings
1. Combine the chili powder, cumin, paprika, and chipotle pepper in a small bowl. Rub the spice mix into the beef, covering each side evenly. Place in crockpot with beef stock.
2. Top with tomato paste, onion, garlic and jalopenos. Cover and cook on low for 6-8 hours.
3. Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.
4. Serve the beef in the flour tortillas, topped with your favorite taco toppings.
Recipe modified from: Gimme Some Oven
Ahhh, I’ve made so many delicious recipes lately and just haven’t had the opportunity to post them! I get really excited when I try a new recipe that I want to post… then I get really bummed out when I realize multiple weeks later that I still haven’t gotten around to posting the recipe. I’m a busy bee as usual. (Ps – less than a month until I take boards part one, YIKES!!! I’m trying to remain as calm as possible.)
I’m excited to post this recipe because it was a huge hit with Husband. After we finished dinner he asked me if I could “make it again tomorrow?” He thinks that I should make this 5 out of the 7 days of the week…. I don’t think so! But it always makes me extra happy whenever he likes a meal that much!
- 1 lb lean ground beef
- 1 cup pico de gallo
- 1 cup shredded reduced fat cheddar jack cheese
- 6 small whole wheat flour tortillas, cut smaller if desired
- Spray oil
- Salt and fresh pepper
1. Form 4 flat patties, as thin as you can. Season with salt and pepper. Heat a grilling pan to medium-high heat; when hot, lightly spray the pan with oil and add the burgers. Cookburgers about 2 minutes on each side or to your liking. Set aside.
2. Heat pan on medium heat. Lightly spray with oil. Place tortilla on pan and add cheese and pico de gallo. Then top with burger, adding more cheese and pico on top the burger. Place second tortilla on top.
3. Continue for 1-2 minutes until cheese is melted and tortilla starts to get crispy. Then flip and cook until cheese melts on the other side.
Recipe modified from: Skinny Taste
I’m constantly on the hunt for new and unique recipes that I’m itching to try…that’s what having this blog has done to me! My recipes “tab” on my browser is out of control, I pretty much love it.
I came across a similar recipe to this one yesterday and I decided to whip it out! I have to admit, at first I wasn’t so sure about this – I even told husband that we might have to order pizza for dinner. We both love Mexican food and I was getting bored of tacos, so I just went for it, and I’m so glad I did! This took no time at all to whip up and it turned out awesome!
- 1 cup shredded cheddar cheese, divided
- 1/3 cup reduced fat milk
- 2 eggs
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1 cup of corn
- 1 (8.5 ounce) box regular (not sweet) corn muffin mix
- 1 (4 ounce) can chopped green chilies, drained
- 1 (4 ounce) can chopped jalopenos, drained (optional!)
- Cooking spray
- 1 (10 ounce) can red enchilada sauce
- 1 pound of lean ground beef, prepared the same way you would for beef tacos
- Sour cream (optional)
1. Preheat oven to 400°.
2. In bowl, combine 1/4 cup cheese, milk, eggs, cumin, ground red pepper, corn, corn muffin mix, green chilies, and jalopenos.
3. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
4. Bake at 400° for 15 minutes or until set. Remove from oven and pierce entire surface liberally with a fork; pour enchilada sauce over top.
5. Top with taco seasoned, cooked ground beef; sprinkle with remaining 3/4 cup cheese.
6. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Modified from: Taste and Tell