Family Favorite Mexican Crock Pot Recipes
There are so many different delicious crock pot recipes available now days. You can feed your family well, and with variety too. If your family loves Mexican dishes, but you're tired of the same old tacos for dinner, try one of our simple Mexican crock pot recipes. Start your meal in the morning and come home to an easy evening of dinner with the family.
These easy Mexican style crock pot recipes are ones your family will love and ask for over and over again. There are three different types: Beef, Chicken and Pasta crock pot recipes listed below. Try one this week and treat your family and yourself to a great meal together.
Mexican Shredded Beef Crock Pot Recipe
4 lbs chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
2 - 4 oz cans green chilies, undrained
3/4 cup hot pepper sauce or to taste
Season chuck roast with salt and pepper. Place in crock pot. Mix together remaining ingredients except water, and spoon over meat. Pour water down along the sides of the crock pot until roast is 1/3 covered. Cover crock pot and cook on high 6 hours. Reduce to low 2-4 hours, until meat falls apart. Shred with forks if needed. Sauce can be thickened with a little flour. This is perfect as a burrito dinner or on buns.
Mexican Chicken Stew Crock Pot Recipe
2 lbs skinless boneless chicken breasts cut into 1 inch pieces
4 medium russet potatoes, peeled and cut small
1 -15 oz can mild salsa
1 -4 oz can diced green chilies
1 -1 ¼ oz package taco seasoning mix
1 -8 oz can tomato sauce
Mix all ingredients together in a crock pot, cook 8 hours on low. Serve with warm flour tortillas, and corn or add it to the finished stew.
Mexican Macaroni and Cheese Crock Pot Recipe
5 to 6 cups hot cooked macaroni, drained -12 oz dry
2 tbs butter
1 can 12 oz evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican Cheddar cheese
1 - 4 oz can chopped green chilies
1 - 4 oz can sliced black olives
3/4 cup thick medium salsa
salt and pepper to taste
Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
Slow Cooker Mexican Chili and Dip Recipes
One of the best ways to enjoy a home cooked meal is if you do not have to stand over the stove preparing it. Using a slow cooker to simmer and savor the flavors of your favorite dish makes mealtime less stressful. A slow cooker meal cuts meal preparation in half. A little preparation the night before can result is a hearty, healthy delicious meal for your family.
Quick Mexican style Chili con Carne is one of the best tasting recipes for a slow cooker meal. You can top this meal with crushed tortilla chips, chopped onion or cheese. Your family will eat it all and ask for more.
Slow Cooker Quick Mex Chili Con Carne
*1-1/2 pounds lean ground beef
*1-tablespoon extra virgin olive oil
*1/2 medium yellow onion – chopped
*1 can crushed tomatoes
*3 tablespoons chili powder
*4 cloves garlic, minced
*1 teaspoon pepper
*1/2 teaspoon Tabasco sauce
*1 can no-fat, low sodium beef broth
*Kosher salt to taste
You can brown and drain the ground beef and onions the night before. Put the ingredients together in the morning and start the slow cooker. By the time you arrive home in the evening, the chili is ready to eat.
1. Brown and drain ground round beef in olive oil
2. Add onion and cook until onion turn translucent
3. Combine all ingredients in slow cooker and mix thoroughly.
4. Cook on low for 8 to 10 hours.
Grated Sharp Cheddar Cheese sprinkled on top.
Chopped fresh cilantro
This recipe can be frozen and then reheated in a saucepan later in the week for quick dinners.
People in the south love to eat chili with cornbread. You might want to give it a try. Use the out of the box jiffy mix for a quick satisfying treat for the family.
Use the leftovers from the previous recipe to make a delicious Chili con Queso Dip for tortillas.
Recipe for Chili con Queso
Simply add 1 can of nacho cheese sauce to your leftover Chili con Carne. You can also prepare Chili con Queso using the following recipe if you wish and fold it into the chili.
*1 clove minced garlic
*1 4 ounce can of sliced jalapenos
*1 tablespoon extra virgin olive oil
*1 tablespoon flour
*1/2 cup milk
*1/2 cup shredded cheddar cheese or Mexican cheese blend
1. SautÃƒ© the garlic and jalapeno slices in olive oil over medium heat
2. Add the flour
3. Stir in milk
4. After 1-2 minutes sprinkle in the cheese
5. Fold the mixture into chili
This dish makes a great treat for Football games and parties. You can keep the dip warm in the slow cooker.
Notice the use of extra virgin olive oil in all of the recipes. The health effects of olive oil are due both to its high content of fatty acids plus it has a high amount of anti-oxidants. Olive oil protects against heart disease by controlling LDL (bad) cholesterol while raising HDL (good) cholesterol levels, making it heart friendly.
Angela Tyler is a mom who would rather play than cook. If that sounds like you, you won't want to miss www.FreeQuickRecipes.com. You'll find recipes that are quick and easy to make, as well as a wide variety of Crock Pot Recipes.
3 Easy Mexican Crockpot Meals
In the mood for Mexican tonight? Here are three easy recipes that you can use in your crockpot to take care of your Mexican cravings!
Recipe #1 - CROCKPOT CHICKEN STEW MEXICAN STYLE
2 lbs skinless boneless chicken breasts cut into 1 1/2" peices
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce
Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.
Recipe #2 - MEXICAN CHILI
2 (15 1/2 oz.) cans red kidney beans, drained
1 (28 oz.) can tomatoes, cut up
1 c. chopped celery
1 c. chopped onion
1 (6 oz.) can tomato paste
1/2 c. chopped green pepper
1 (4 oz.) can green chili peppers, drained and chopped
2 tbsp. sugar
1 bay leaf
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried, crushed marjoram
Dash of pepper
1 lb. ground beef
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!
Recipe #3 - MEXICAN CHEESE DIP
1/2 pound Velveeta
1 teaspoon Taco seasoning (optional)
1/2 can Ro-Tel Tomatoes with chilies
Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.
2 pound ground beef
12 oz. can chopped tomatoes
1 onion, chopped
1 clove garlic, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
3 1/2 ounces green chilies (half of a 7 oz. can)
1 cup grated mild cheddar cheese
1/2 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
2 teaspoons oil
2 teaspoons sugar
1/2 cup milk
3 1/2 ounces green chilies (remainder of can)
Brown meat in skillet. Add remaining ingredients and simmer 20 minutes. Pour
into a 4 quart casserole dish. Top with cheese. Mix rest of ingredients
together and pour over the top of meat and cheese. Bake at 375F for 30
minutes (or until topping is done).
Green Chile Chicken Enchiladas
12 - 18 corn tortillas
1/2 cup oil
8 oz. shredded Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
4 oz. chopped green chiles
1 cup sour cream
1 chicken or 3 breast halves, boiled and shredded
chopped green onions (garnish)
Cook tortillas in hot oil until softened (5 seconds). Place some chicken,
cheese, and onion on each tortilla and roll up. Place seam side down in
greased baking pan. Melt butter, add flour, stir well. Add broth; cook till
thick. Stir in sour cream and chiles. Stir until heated. Pour over
enchiladas. Bake at 375F for 20 minutes or until heated through. Put
remaining cheese on top and return to oven for 5 more minutes. Garnish with
chopped green onions.
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
4 tablespoons sour cream
Preheat oven to 375F. Place chicken breasts in a lightly greased 9x13 inch
baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and
pour salsa over all. Bake at 375F for 25 to 35 minutes, or until chicken is
tender and juicy and its juices run clear. Sprinkle chicken evenly with
cheese, and continue baking for an additional 3 to 5 minutes, or until
cheese is melted and bubbly. Top with sour cream and serve.
Tortilla Crunch Chicken Fingers
1 pkg. dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup finely crushed tortilla chips
1-1/2 lb. boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
2 tablespoons water
Preheat oven to 375F. Coat a large baking sheet with vegetable cooking
spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin,
and finely crushed tortilla chips; set aside. Beat together egg and water;
set aside. Place chicken breasts between two pieces of plastic wrap and
pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip
strips in egg then into tortilla chip/spice mixture, coating well. Arrange
in a single layer on prepared baking dish; drizzle with butter. Bake
uncovered for 15 to 18 minutes, or until chicken is done and topping is
golden and crispy.
1 lb. lean ground beef
1 (16 ounce) can refried beans
3 teaspoons chili powder
3 teaspoons oregano
1 (8 ounce) package manicotti shells
2 1/2 cups water
16 ounces picante sauce
16 ounces sour cream
1 cup shredded monterey jack cheese
1/4 cup sliced green onions
1/4 cup sliced ripe olives
In bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon into
uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water and
sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from
refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.
Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake
for 8 minutes more.
Mexican Baked Fish
1-1/2 pounds cod
1 cup salsa (hotness to taste)
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream
Preheat oven to 400F. Lightly grease one 8x12 inch baking dish. Rinse fish
fillets under cold water, and pat dry with paper towels. Lay fillets side by
side in the prepared baking dish. Pour the salsa over the top, and sprinkle
evenly with the shredded cheese. Top with the crushed corn chips. Bake,
uncovered, in the preheated oven for 15 minutes, or until fish is opaque and
flakes with a fork. Serve topped with sliced avocado and sour cream.