Monday, September 9, 2013

Crock-Pot Taco Chili with Rice



I found this recipe on one of my favorite food blogs Undressed Skeleton. I made a few changes and I love it! I love the easiness of cooking with a crock-pot!
I always try to make a soup (or chili in this case) in the crock-pot on Sunday night or Monday morning to eat on through out the week. It always saves me having something already made in the fridge when we are in a hurry or running behind.

The original recipe calls for a lot more spice, I like a mild spice so I changed it up just a bit. :-)

CROCK-POT TACO CHILI WITH RICE 

INGREDIENTS:

1 cup green onion,chopped
2 white onions,chopped
5 ears of sweet corn,roasted
2 cans black beans,drained and rinsed
1 can Ro-tel
2 cans petite diced tomatoes
1/4 cup olive oil
1 pack Taco Seasoning OR 3 Tbsp Homemade Seasoning
1/2 cup water
1lb ground beef OR Ground Turkey OR Simple Truth Meat Crumbles(I have used these and they are great too,can't tell difference)
1 box Spanish Style Rice

1. Preheat oven to 350 degrees

2. Place corn on greased baking sheet and bake for 15 minutes while preparing chili

3. Add all other ingredients to the crock pot, mix well

4.Remove corn from the oven and slice kernels off cobs. Add to the crock-pot.

5.Cover and cook on high for 3-4 hours.
*Do not cook longer because the rice gets mushy...just FYI)  :-)


You can serve this over fajitas, tortilla chips, or salad. Add a little avocado and Greek yogurt and it's amazing!


Do you have any favorite crock-pot meals to share?









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