Happy Tuesday! I am excited to share a recipe today that I created 8 years ago. Like I mentioned yesterday, I love New Year’s resolutions! In 2012, one of my resolutions was to use our crock-pot at least once a week. We had two little kids (three years old and 8 months), Jeff had started his job as an athletic director, I was working full time, and we were both in grad school. We were BUSY and I needed to find a way to have an easy dinner with good leftovers once a week. I shared it on Facebook and each year when it pops up on my memories, I am reminded about how good it is.
I call it Tex Mex Guts, which sounds a little gross, but Jack was 3 at the time and thought it was the coolest/funniest name. He was always excited to eat guts. I picked the name because the final product would be the perfect filling for tacos, burritos, enchilada, quesadillas, or by itself in a bowl.
3-5 chicken breasts
1 can of black beans, drained and rinsed
1 can or steam fresh bag of super sweet corn
1 jar of chunky salsa
Mild enchilada sauce (as much as you want)
Put all ingredients in the crock-pot.
Cook on low for at least 7.5 hours
Shred the chicken – I use my hand mixer and it is perfection
Put the chicken back in the crock-pot mix to soak up a little juice
Serve however you want! You can put it in tacos, in a burrito, in a quesadilla, bake in enchiladas, or over rice in a burrito bowl.
I usually serve it with guacamole, more black beans, sour cream, and add shredded cheese. Enjoy!! It’s so yummy!
Check out the other recipes I’ve shared:
Have a delicious day full of sunshine and books!