Tex-Mex Chicken

Quick & easy and everyone loved it. Found the recipe
in the new Worldwide Ward Cookbook.

1 lb. boneless, skinless chicken breasts 1 envelope taco seasoning mix 1 bag frozen corn 2 jars thick and chunky salsa 2 cups shredded cheddar cheese Rice Directions: Cut chicken into small strips; dust with taco seasoning mix. Combine corn and salsa in Crock-Pot. Add the chicken and cook on low for 6-8 hours or on high for 4-6 hoursl Just before serving, sprinkle with cheddar cheese. Serve over rice

Slow-cooked tex-mex chicken and beans

from this month's Everyday Foods. Our kids loved this. Jill Dorrough

1 cup dried pinto beans, rinsed 1 jar (11 oz) mild or medium salsa (1 1/2 cups) 2 TBSP chopped canned chipotle chiles in adobo sauce (get the pre-chopped--way too messy to chop yourself, and they will be toooooo hot if you chop up the seeds in the whole ones) 2 TBSP flour 1 1/2 pounds boneless, skinless chicken salt and pepper 1 medium red onion, chopped 1 red bell pepper, chopped 1/4 c sour cream for serving 1/4 cup chopped fresh cilatro for serving Directions: In a 5-6 qt slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours. Do not open lid or stir. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro. Number Of Servings:4-6 Preparation Time:15 minutes

Tex Mex Turkey Tacos

Kamy Cannon

1 lb lean ground turkey 2 medium green peppers, chopped 1 medium red pepper, chopped 1 medium onion, chopped 2 medium carrots, halved lengthwise and sliced 2 garlic cloves, minced 1 T olive oil or canola oil 2 cans (15oz) black beans, rinsed and drained 1 jar (16oz) salsa 2 T chili powder 1 T ground cumin 24 taco shells, warmed 3 cups shredded lettace 1 1/2 cups diced tomato 1/2 cup minced fresh cilantro or parsley Directions: In a large nonstick skillet coated with nonstick cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until tender. Add the turkey, beans, salsa, chili powder and cumin; bring to a boil Reduce heat; simmer, uncovered for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettace, tomato and cilantro. Number Of Servings:12