Laurie
I heart Leonard
4 or 5 boneless skinless chicken breasts (they can be frozen)
1 chopped vidalia onion
1 red bell pepper chopped
1 can of black beans, drained and rinsed
1 can of corn, drained
1 can of rotel tomatoes with lime and cilantro, don't drain
1 jar of salsa (I used Paul Newman's pineapple salsa)
1 block of cream cheese 16 oz
2-4 cups shredded Mexican blend cheese
1 TB taco seasoning
Put everything in the crockpot except cream cheese, salsa and shredded cheese. Cook on low 8 hours or high 4-6 hours. 30 minutes before serving add jar of salsa, block of cream cheese. After cream cheese melts completely add shredded cheese.
I served this over spaghetti because we were out of rice (too much rice pilaf that month apparently) and Stewart and I LOVED it! You could do rice though just as easily.
Next time I make it I've decided I will also add lime juice to it and then chopped avocado.
1 chopped vidalia onion
1 red bell pepper chopped
1 can of black beans, drained and rinsed
1 can of corn, drained
1 can of rotel tomatoes with lime and cilantro, don't drain
1 jar of salsa (I used Paul Newman's pineapple salsa)
1 block of cream cheese 16 oz
2-4 cups shredded Mexican blend cheese
1 TB taco seasoning
Put everything in the crockpot except cream cheese, salsa and shredded cheese. Cook on low 8 hours or high 4-6 hours. 30 minutes before serving add jar of salsa, block of cream cheese. After cream cheese melts completely add shredded cheese.
I served this over spaghetti because we were out of rice (too much rice pilaf that month apparently) and Stewart and I LOVED it! You could do rice though just as easily.
Next time I make it I've decided I will also add lime juice to it and then chopped avocado.
