This is a great recipe, with a funny name, easy to make and has a fun secret ingredient of a can of tomato soup.
The original recipe called for chicken to be shredded, but i like it meat free and substitute a can of pinto beans. I halved the main recipe and it makes a nice amount for 2 with leftovers.
You can mix up with different beans and peppers and spices. Let me know how you made it and what you thought!
Mexican Chile (crockpot)
June 6, 2023
Persons
4
Serving Size
1/4 of the crockpot
Prep Time
10 minutes
Cook Time
4 hours
Total Time
4 hours, 10 minutes
Ingredients
- 1/2 cup yellow onion, chopped
- 1 poblano pepper, chopped (about 1/2-one cup)
- 1 jalapeno chopped
- 1 cup frozen corn
- 1 can pinto beans rinsed and drained
- 2 tablespoons homemade taco seasoning or 1 package of store-bought taco seasoning
- 10.75oz can of condensed tomato soup
- 1 can water
- 1/2 box of Jiffy corn muffin mix
- 1 egg
- 2.5 tbl milk (almond)
Instructions
- Add onion, peppers, corn, seasoning, and tomato soup to slow cooker.
- Cover with lid and cook on “low” setting for 4-6 hours,
- Assemble corn muffin batter
- Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.
- Serve with cheese, slasa, hotsauce, avocado or sour cream
Verdict:
This is a fun and quick recipe to put together. Nice option for mid week.
