mexican : TasteOMatic

Posts Tagged ‘mexican’

Taco Soup (with beef or chicken)

Filed Under : Uncategorized by Izzy

Mar.5,2010

2 pounds ground beef (or 3 chicken breasts)

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles

1 (4.6-ounce) can black olives, drained and sliced, optional

1/2 cup green olives, sliced, optional

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. If using chicken, simply add chicken from frozen, or fresh. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Tags : Beef, Chicken, healthy carb, Liked not Loved, mexican, slow cooker

Taco Seasoning

Filed Under : Uncategorized by Izzy

Feb.27,2010

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Tags : mexican, seasoning

Crockpot Creamy Mexi-Chicken

Filed Under : Favorites by Izzy

Feb.14,2010

It looks gross but it’s just sooooooooooo good. Served it with some cheese and sour cream on some low carb tortillas and it was NUM-MEEE.

3-4 chicken breasts (I used frozen)
1 can Rotel
1 can black beans, drained some
4 ounces reduced fat cream cheese
1/2 packet mild taco seasoning
(OR)
Some seasonings (see below)
Optional – Corn (as seen in the stolen pic)

Place Rotel and chicken in crock pot and cook. Approx 6 hours on high from frozen, 3-4 if fresh. Shred chicken about halfway through cooking time, then leave a small gap with the lid to let liquid reduce. In the last hour of cooking, add beans and corn. When tender, turn off heat and stir in cream cheese.

Seasonings: Garlic powder, chili powder, cumin and onion powder.

Tags : 2-in-1, Chicken, Easy Peasy, favorite, lowcarb, mexican, one pot meal, slow cooker