MEXICAN POT RECIPES

Name: Slow-Cooker Mexican Pot Roast
Prep time: 15 min
Total time: 8 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 large onion, halved, thinly sliced; 1 lb baby red potatoes (about 8 potatoes); 1 boneless beef chuck roast (2 1/2 to 3 lb); 1 package (1 oz) Old El Paso™ original taco seasoning mix; 2 teaspoons ground cumin; 1/2 teaspoon ground red pepper (cayenne); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

SLOW-COOKER MEXICAN POT ROAST RECIPE - BETTYCROCKER.COM

Slow-Cooker Mexican Pot Roast Recipe - BettyCrocker.com image

This pot roast, richly flavored with Mexican spices, might be the perfect weeknight family meal. Simply toss everything into the slow cooker in the morning, and it’ll be ready when you are in the evening.

Provided by Betty Crocker Kitchens

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1 large onion, halved, thinly sliced
1 lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) Old El Paso™ original taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

Steps:

Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

Nutrition Facts : Calories 410 , CarbohydrateContent 21 g, CholesterolContent 105 mg, FatContent 1 , FiberContent 2 g, ProteinContent 37 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 650 mg, SugarContent 3 g, TransFatContent 1 g

MEXICAN POT PIE RECIPE - FOOD.COM

Mexican Pot Pie Recipe - Food.com image

This is a take off of Linda'sBusyKitchen recipe, which is awesome! I didn't have chicken and we like to add to it anyway, so I figured I would post it here.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground turkey (93% lean is best)
11 ounces corn, drained
15 ounces black beans, drained (or chili beans)
4 ounces diced green chilies (or jalepenos)
16 ounces salsa
4 ounces sliced black olives (optional)
4 ounces monterey jack cheese, shredded (1 cup)
4 ounces cheddar cheese, shredded (1 cup)
8 1/2 ounces Jiffy corn muffin mix
1 egg
1/3 cup milk
1/3 cup reduced-fat sour cream
2 teaspoons cumin
1 teaspoon garlic powder

Steps:

brown turkey and drain.
spray a 2 1/2-3 qt casserole and combine turkey, corn, beans, chilis, salsa and olives. stir in cheese and pour into casserole.
mix jiffy mix with egg, milk, sour cream, cumin and garlic.
spread over turkey mixture
bake at 400 for 25-30 minutes.

Nutrition Facts : Calories 616.2, FatContent 27.3, SaturatedFatContent 12.4, CholesterolContent 128.8, SodiumContent 1301.2, CarbohydrateContent 59, FiberContent 9.9, SugarContent 13.7, ProteinContent 37

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