This is a recipe I threw together as a "tester" for my too soon to be college Freshman. I wanted to make it in the crock pot I'm sending with him and I wanted to have his approval taste-wise before I committed.
This recipe is perfect for when you are tired, hungry, poor - game night busy - all of the above! You can grab these 6 cans (plus taco seasoning) and have a delicious, filling meal in no time flat - or waiting for you when you come home... so I'm calling it Six Cans Away - bc you are literally 6 cans away from exactly what you need.
Six Cans Away!!!
1 15 oz can black beans (drained and rinsed)1 15 oz can pinto beans (drained and rinsed)
1 14.5 oz can diced tomatoes (drained)
1 15 oz can sweet corn (drained)
1 10.75 oz can cream of chicken soup
1 10 oz can green enchilada sauce
1 packet taco seasoning mix
Throw everything together and heat up on the stove top on Medium Low until warm (20 minutes).
OR
Spray slow cooker with nonstick cooking spray.
Pour all the ingredients into slow cooker and stir together.
Cook on low heat for 2 hours.
Serve as a SOUP by adding 14 oz can of chicken broth.
Serve as MACHO NACHOS with shredded cheddar cheese and tortilla chips.
Serve as a BURRITO in a flour tortilla.
1 15 oz can sweet corn (drained)
1 10.75 oz can cream of chicken soup
1 10 oz can green enchilada sauce
1 packet taco seasoning mix
Throw everything together and heat up on the stove top on Medium Low until warm (20 minutes).
OR
Spray slow cooker with nonstick cooking spray.
Pour all the ingredients into slow cooker and stir together.
Cook on low heat for 2 hours.
Serve as a SOUP by adding 14 oz can of chicken broth.
Serve as MACHO NACHOS with shredded cheddar cheese and tortilla chips.
Serve as a BURRITO in a flour tortilla.
AMP IT UP with an 8 oz block of Velveeta cheese melted in for the ultimate queso.
*Add left over chicken or ground beef to AMP it up
No comments:
Post a Comment