Hello Monday – 1/21/19

Happy Monday! We’re off school and making the best of this arctic blast of weather!! I am linking up with Lindsay and the Hello Monday girls today!

Today I’m sharing what’s in my crockpot. It’s a tried and true favorite!! We call it “Mexican Guts” because it can be the filling for any Tex-mex food you’d like – tacos, enchiladas, burritos, taquitos, a salad, quesadilla (if you add some cheese), etc.

I came up with this recipe in 2012 when my New Years resolution was to use my crockpot once a week. Here’s what I learned that year, I don’t like crockpot meals that you leave in the crockpot all day long. I leave for work by 7 and 10 hours on the crockpot is too long for me, unless it’s just meat for shredding. So I mostly like to use my crockpot on days off from school, like today.

Here’s the recipe:

Chicken breasts (at least 3 big ones)

1 or 2 cans of black beans, drained and rinse

1 or 2 Cans or steam fresh bags of corn (I like Birds Eye Super Sweet Corn)

1 can of enchilada sauce

1 jar of chunky salsa

Dump all ingredients into the crockpot and cook on low until chicken is easily shredded (6.5-7 hours). Shred chicken and return to the crockpot. Serve when your hungry in a taco shell, burrito, etc.

Trust me, it’s delicious!! This recipe gets 5⭐️s from almost everyone who tries it!!

Update: the finished product


3 thoughts on “Hello Monday – 1/21/19

  1. Mother of 3 says:

    That does sound yummy! I enjoy very few meals that are fully prepared in the crock pot if they need to be cooked all day. I find most of the food turns to mush. Pinned.

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