Taco Stew has been a family favorite since the girls were little tykes. They loved it and it was another way I could get them to eat vegetables. In a pinch, I have substituted different vegetables and cheeses with equally good results. Typically I double or even triple the recipe and freeze the leftovers. You could easily make this without the beef (or turkey) and omit the cheese and have a vegan version of Taco Stew.
This recipe appeared in the Denver Post many years ago as a recipe a young boy submitted for a recipe contest and won. Brilliant!
1 pound lean ground beef or turkey
1 medium onion, chopped
15 ounce cans whole kernel corn, drained
10 ounce can diced tomatoes with chilies
15 ounce can pinto beans in chili sauce (or black beans)
1 envelope taco seasoning mix (2 tablespoons)
1 can tomato soup
1 cup water
Grated Monterey Jack or Cheddar Cheese
Brown beef and onion. Drain and rinse with hot water to remove excess fat. Combine all ingredients, except tortilla chips and cheese, in a Dutch oven. Simmer on low.
To serve, crumble tortilla chips in a serving bowl and cover with a generous heaping of stew. Sprinkle with cheese.
Salsa Chicken in the crockpot is a simple, hearty dish and perfect to serve for a crowd. You can easily modify the recipe to match your taste, adding more vegetables, hotter chiles, etc.
I’m trying to avoid simple carbs so I served over quinoa with sliced fresh tomatoes. It would be fun to serve the chicken in a buffet with a variety of serving options (outlined below) to allow the guest to make their own finished product.
SALSA CHICKEN IN THE CROCKPOT
2 pounds chicken breasts (if large, cut in half)
1 can whole kernel corn, drained
1 can black beans, drained
7 oz. can diced green chiles
16 ounce jar of salsa
1 teaspoon dried cilantro
salt and pepper
Place chicken breasts in bottom of crock pot and season with salt and pepper.
Add corn, beans, chiles and salsa. Sprinkle with cilantro.
Cover and cook on high for 5-6 hours or 8 hours on low.
About an hour before serving, shred the chicken in the crockpot and let simmer until ready to serve.
Serve with fresh tomatoes, avocado, sour cream, shredded cheese, or salsa as you like.
Serving options: Use as filling in burritos or tacos. Serve over quinoa, baked potato, rice or noodles.
Casseroles are a wonderful invention! My earliest recollection of casseroles revolves around potluck dinners at the church or school. When I was working and raising children, casseroles and the slow cooker saved me. I would mix up the casseroles the night before and refrigerate until I got home from work the following night. Throw the casserole in the oven and dinner is on its way.
The kids always liked this recipe (less the lettuce and salsa on their servings). What’s for dinner tonight…Taco Casserole coming up!
1 pound group beef, booked and drained
1 can-15 oz. chili beans in sauce, undrained
1 can-8 oz. tomato sauce
2 tablespoons salsa
2 to 4 tsp chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions sliced (1/2 cup)
1 medium tomato, chopped
1 cup shredded Cheddar or Monterey Jack cheese
shredded lettuce and additional salsa if desired
Heat oven to 350 degrees.
After browning/draining ground beef, stir in beans, tomato sauce, salsa, chili powder and garlic powder. Heat to boiling, stirring occasionally.
Place tortilla chips in ungreased 2-quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
Bake uncovered 20-30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and additional salsa.