Ingredients

• 16 ounce bag frozen corn
• 1 can black beans, drained
• 4 boneless chicken breasts
• 1  24 ounce jar salsa
• 1 envelope taco seasoning

Instructions

1. In crock pot, layer corn, beans and chicken.
2. Sprinkle with seasoning.
3. Pour salsa over top.
4. Cook on low 6-8 hours or on high for 4 hours.
5. After cooking, remove chicken and shred.  Mix chicken back into crock pot.
6. Serve over Tortilla chips or corn or wheat street tacos.
7. Serve with desired toppings, lettuce, tomatoes, mexican cheese, sour cream, guacamole, and  lime.

Notes

This recipe makes quite a bit and Babs suggests using left over chicken taco mixture in enchiladas.

By KathyMillerTime via Babs Richardson, "Gracious Living II"

Ingredients

• 2 pounds flank steak, trimmed
• 2 videlia onions, diced
• 2 green peppers, diced
• 2 red peppesr, diced
• 2 jalapeños, seeded and diced

Spice Rub

• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Serving

• tortillas
• chopped lettuce
• avocado or guacamole
• onions green or yellow
• mexican cheeses
• jalapeños, chopped
• sour cream
• limes

Instructions

1. Mix together all spices.  Rub the spices all over flank steak.  Place steak on bottom of crock pot.
2. Cover the steak with chopped onions, bell peppers and jalapeno.  Turn heat on low and cook for 8 straight hours.  Do not lift lid to check.
3. After 8 hours, remove meat from crock pot and shred with a fork.  Place the shredded meat back into the crock pot for another hour, or serve right away with peppers
4. To serve spoon some carnitas on thour tortilla and top with any or all of the toppings. Be sure to end with a squeeze of lime.

Kathy's Comments

My sister-in-law who is a great cook found this recipe.  The initial recipe calls for 1 each of the onion, green pepper, red pepper and jalapeno.  She thinks it is so much moister doubling these veggies.  I agree!    

By KathyMillerTime via Jane MacDonald

Ingredients

• 2 cans white shoe peg corn, drained
• 2 cans black beans, rinsed and drained
• ¾ c. chopped onion
• ¾ c. chopped red pepper
• 2 jalapenos, seeded and chopped
• ½ c. balsamic vinegar
• 1/3 c. olive oil
• 1 ½ T. Dijon mustard
• ¼ c. chopped parsley
• Salt and pepper to taste

Instructions

1. Combine first 5 ingredients.  
2. Whisk together dressing, pour over salsa and chill

By KathyMillerTime