| In the mood for Mexican tonight? Here are | | | | |
| three easy recipes that you can use in your | | | | 1 (4 oz.) can green chili peppers, drained |
| crockpot to take care of your Mexican | | | | and chopped |
| cravings!Recipe #1 - CROCKPOT CHICKEN STEW | | | | |
| MEXICAN STYLE2 lbs skinless boneless chicken | | | | 2 tbsp. sugar |
| breasts cut into 1 1/2" pieces | | | | |
| | | | 1 bay leaf |
| 4 med russet potatoes, peeled and cut very | | | | |
| small | | | | 1/2 tsp. garlic powder |
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| 1 (15 oz) can mild salsa | | | | 1 tsp. salt |
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| 1 (4 oz) can diced green chilies | | | | 1 tsp. dried, crushed marjoram |
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| 1 (1 1/4 oz) pkg taco seasoning mix | | | | Dash of pepper |
| | | | |
| 1 (8oz) can tomato sauceMix all ingredients | | | | 1 lb. ground beefIn skillet brown ground |
| together in crockpot, cook 7-9 hours on low. | | | | beef and drain. In crockery cooker combine |
| Serve with warm flour tortillas. You can also | | | | all ingredients. Cover, cook on low heat for |
| served corn with this. It is good mixed in it | | | | 8 to 10 hours. Remove bay leaf and stir |
| too.Recipe #2 - MEXICAN CHILI2 (15 1/2 oz.) | | | | before serving. Approximately 10 servings and |
| cans red kidney beans, drained | | | | great with corn bread!Recipe #3 - MEXICAN |
| | | | CHEESE DIP1/2 pound Velveeta |
| 1 (28 oz.) can tomatoes, cut up | | | | |
| | | | 1 teaspoon Taco seasoning (optional) |
| 1 c. chopped celery | | | | |
| | | | 1/2 can Ro-Tel Tomatoes with chiliesCube |
| 1 c. chopped onion | | | | cheese and place in Crock Pot. Cover and heat |
| | | | 30 to 60 minutes, until melted, stirring |
| 1 (6 oz.) can tomato paste | | | | occasionally. Stir in tomatoes and seasoning. |
| | | | Cover and continue heating 30 minutes. Serve |
| 1/2 c. chopped green pepper | | | | with tortilla chips or corn chips.Enjoy! |