I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours.
1 packages of chicken tenders
Garlic salt, season as desired
Pepper, season as desired
Smoked Paprika,season as desired
I/2 onion chopped
I 16.8 ounce can of chicken tortilla soup
1 10 ounce can of enchilada sauce
1 small can of green chilies chopped, do not drain
3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands
8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole
Garnish with your favorites, I used sour cream and Jalapenos. If you like black olives, use them.
Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours. Add cheese and cook for an additional 30 minutes. Enjoy!
I first discovered this recipe 6 years ago at my high school reunion. My good friend Marybeth Fowler made this dip. I found out today that our good friend Debbie Alcala gave Marybeth the recipe. I could not stop eating it. Recently I took it to a party and it was gone in 5 minutes! It’s a warm dip and I use my little 1 quart crockpot to keep it warm. A small crockpot or fondue pot will work too.
1 pound pork sausage, mild or hot (hot really is not that hot or spicy
1 can Rotel tomatoes with green chilis, I buy original but if you want more heat, buy the hot/spicy, DO NOT DRAIN
1 8 ounce block of cream cheese, room temperature (it melts faster)
Tortilla chips or crackers to use for dipping
Pickled jalapeño slices, optional
Brown sausage and cook thoroughly. Crumble it up as it cooks. Drain off excess grease. Add can of Rotel and melt the block of cream cheese. Room temperature cream cheese melts faster and it’s easier to chunk it up in the pan for faster melting. Serve immediately after the cream cheese has melted. Serve warm. Please excuse the steam in the picture below. The dip was hot!
You can serve pickled jalapeños on the side or chop them up and add them to the dip. Stand back and watch it disappear. Enjoy!
I love to make soup in my crockpot where I can just throw the ingredients in and in a few hours have a delicious meal. This is a healthy, but very satisfying bowl of soup. Enjoy!
4 cans low sodium chicken broth
1 rotisserie chicken, shredded, I used lemon pepper flavor
1 bag of sliced frozen crinkled cut carrots
1 cup of celery, chopped
1 onion, diced
1 box of Uncle Bens Brown Rice and Garlic
1 1/2 cups water
2 Tablespoons of cumin
1 jalapeño, diced small, optional
Tortilla strips that you use on salads, optional
This is a clear, low calorie but tasty soup. Cook on high for 3 1/2 hours or let it simmer all day on low for 7 hours.
I love soup. I love anything Mexican to eat. This is an easy recipe to make and leftovers are so wonderful the day or two after. I have frozen this and it freezes and reheats well. This is one of my favorite crockpot meals.
1 pound ground chuck
1 onion, diced
1 package taco seasoning mix
1 package of hidden valley ranch dressing mix
1/2 teaspoon of cumin
1 can of beef broth (15 oz)
1 can of corn, undrained
1 can of beans, do not drain, use any kind of beans, black, kidney, spicy chili beans, whatever you like (I used dark red kidney beans)
1/4 cup roasted red pepper, finely chopped
1 can Rotel with green chilis, I used original, use hot if you like spicy soup
Garlic salt and pepper to season ground chuck, to taste
1/2 cup cilantro, leaves chopped, optional, more for garnish if desired
Avocado, optional for garnish
Sour cream, optional for garnish
Green onion, optional for garnish
Sharp Cheddar Cheese, grated, optional for garnish
Crushed tortilla chips or Fritos, optional for garnish
Any taco topping you like can go on top of this soup
Season ground chuck with garlic salt and pepper. Add onion. Cook until meat is no longer pink and drain.
In the crockpot, add beef broth, taco and ranch dressing mix, cumin and whisk together to blend. Add ground chuck, corn, beans, red pepper, Rotel, and cilantro if you are using. Stir the pot! Cover and cook on low for 6-8 hours. I always double this recipe, leftover is better the next day. Enjoy!
*I own a 7 quart crockpot and I have plenty of room to double this recipe.