Easy Slow Cooker Chicken Taco Soup
1 14.5 oz. can Chicken Broth
1 small can Cream of Chicken Soup
1 can pinto beans
1 can black beans
1 can diced tomatoes
1 can mild green enchilada
1 can sweet corn
1 cup of cooked rotisserie chicken – shredded or pulled
Open and pour all cans into a big slow cooker. Don’t drain any of the veggies. The juice goes IN the soup. Stir it well enough to sort of separate the creamed soup. Put the chicken in and stir. Cover, and heat of LOW for 4 hours, OR you can do it on HIGH for 2 hours.
Serve with taco type toppings: sour cream, cheese, avocado, tortilla strips.
TOO easy!! So good.
from the Too Hot in the Kitchen cookbook
A couple pleaser, as this entrée salad is hearty enough to satisfy, and light enough to enjoy, making everyone content with a salad supper. Visit Holly’s blog for more recipes.
Makes 2 servings
1/2 pound ground sirloin
1/4 cup finely chopped onion
1/4 teaspoon minced garlic
1/4 teaspoon ground cumin
1 1/2 cups cooked rice (brown)
Salt and pepper to taste
2 cups mixed greens
1 tomato, chopped
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup chopped red onion
3 tablespoons nonfat sour cream or plain yogurt
3 tablespoons salsa Low-fat tortilla chips (optional)
In small nonstick skillet, cook meat, onion, and garlic until done, 5-7 minutes. Drain excess fat. Add cumin, rice and season to taste. Remove from heat, cool.
In bowl, combine mixed greens, tomato, cheese, red onion, and rice mixture.
In another bowl, mix sour cream and salsa. Toss with lettuce-rice mixture. Serve immediately, with extra salsa and chips, if desired.
Fast Fish Tacos
1 pound boneless & skinless tilapia fillets, cut into 2-inch pieces, rinsed & patted dry
olive oil, salt and pepper
3/4 cup sour cream
3/4 cup + 2 Tablespoons fresh salsa
12 corn or flour tortillas, warmed
1 1/2 cups shredded cabbage
Optional garnishes: cheese, cilantro, lime, avocado
Sam’s Fish Taco sauce (sour cream and dill sauce)
Heat broiler, with rack in highest position. Place fish on rimmed baking sheet; drizzle with olive oil & season with salt and pepper. Broil until fish is lightly browned on top, 5-10 minutes, until flesh is opaque throughout. Meanwhile in a small bowl, mix sour cream with 2 Tablespoons fresh salsa.
Divide fish evenly among tortillas and top with shredded cabbage, sour cream and fresh salsa.
*Any flaky, white fish may be substituted for Tilapia.
*Using light sour cream is just fine.
*Plain yogurt may be substituted for sour cream.
*Using fresh salsa is important… the chunks of tomato and onion are mixed with with lime juice and cilantro, and these flavors are a wonderful, easy addition to the tacos.
*Shredded lettuce may be substituted for cabbage.
*If preparing this recipe as GLUTEN FREE– just be sure to use corn tortillas that are GF.
Pulled Pork Tacos
1 pork shoulder/roast
salt and pepper
Salt and pepper the pork, set inside crock pot. Fill the crock pot with water, about 2/3 full. Let it cook on high for 3 1/2 hours and let cook on medium for 2 hours. You want to cook the pork long enough that the pork pulls very easily with almost no resistance.
1 bag of cole slaw mix
1 bottle hoisin sauce
Mix vinegar, soy sauce and sugar with slaw and cover the bowl and let it sit over night in the fridge. How ever much vinegar, soy sauce and sugar you use is up to you. You can also add a few tablespoons of the hoisin sauce to the mixture.
You can use whatever taco shell you like (hard or soft). Pile up the taco shell with pork and the slaw mixture and more hoisin sauce!
Pork Tacos and Fresh Pineapple Salsa
3-5 lb pork roast
1 (1.25 oz) package taco seasoning
1 cup water
1 (4 oz) can green chilies
Put pork roast, water, taco seasoning and green chilies in a crock pot on low for 6 hours. Once it’s cooked shred the pork with a fork and discard any fat. Add the shredded pork back to the crock pot to keep warm. Serve on tortillas with pineapple salsa, cheese and your favorite toppings!
Fresh Pineapple Salsa
2 cups diced fresh pineapple
1/4 cup chopped cilantro
1/4 cup finely chopped red onion
1 serrano pepper, stemmed, seeded and finely chopped
Juice of 1 lime
1/8 teaspoon sea salt
Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.
Makes about 2 cups.
1 (8 ounce) package refrigerated crescent rolls
1 lb ground beef
white cheese dip
1 can Ranch Style Beans
1 (1 ounce) pkg taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 can of Rotel (optional)
1 (14 ounce) bag nacho chips, crushed
Preheat oven to 350 degrees. Lay crescent dough flat on the bottom of a 9×13 glass dish (that’s been sprayed with non-stick spray) and bake until just about to turn golden (not cooked ALL the way b/c will go back in oven). Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and spread white cheese dip, then meat mixture on top, then layer with ranch style beans, sour cream and cheese and then top off with the crushed nacho chips. Return to oven and bake at 350 degrees for 10 minutes or until shredded cheese has melted. If chips look like they’re going to burn cover with foil and finish cooking.