I really enjoy doing at home Mexican. You can have all the flavor, without all the grease. We were having a few friends over on Saturday night, so I decided to put together a little fiesta.
I made pulled taco chicken in the crock pot (recipe below):
I served the chicken with tortillas and all the toppings, including bell peppers, shredded lettuce, shredded cheese, corn:
Salsa, tomatoes, jalapenos (love the bottles and bottle cleaner in the background ;)):
Chobani Greek yogurt and avocados:
I also made a batch of vegetarian crock pot “refried” pinto beans (recipe below):
My friends brought over a big, delicious salad and chips with salsa and guacamole. MMmmm
Crock Pot Pulled Taco Chicken:
I started with this recipe, and made lots of adjustments. This makes a lot of chicken, enough to feed 8:
- 2 limes
- 4 teaspoons chili powder
- 3 lbs boneless, skinless chicken breast
- 16 oz container of taco sauce
Place chicken in the bottom of a large crock pot. Squeeze limes over chicken and then sprinkle chili powder on top. Cook on low for 4-6 hours (my chicken was PERFECT at 4 hours).
Drain crock pot, shred chicken and return to crock pot. Mix in taco sauce and cook on low for another 1/2 hour.
Crock Pot Vegetarian Baked Beans:
Refried beans may not look pretty, but they’re so yummy.
- 3 cups dried pinto beans (cleaned/rinsed and gone through)
- 9 cups water and 4 vegetarian bouillon cubes (alternatively, you could use 5 cups water and 4 cups vegetable broth)
- 1 sweet onion (cleaned and cut in half)
- 2 cloves of garlic, diced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
Add all ingredients to crock pot. Cook on high for 8 hours. Remove onion. Drain beans (RESERVE liquid). Use an immersion blender (or other mashing device) to mash beans ( you can either completely mash them or leave them somewhat lumpy as I did. Add reserved liquid to achieve desired consistency.
I think everyone had a blast. The ladies attempted to take a couple pictures after dinner (even Kay!):
Tell me about your weekend.
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