Posted by Katrina Roets at 12:00 PM
Monday, April 20, 2015
This week, I want to introduce you to another of our long time favorites. The boys have loved this recipe from the time they started eating! Cripes, I won't tell you how long ago that was!
Mexican Chili with Cornbread
1 pound boneless, skinless chicken breasts
1 medium onion, chopped
1/2 green pepper, chopped (more if you like the flavor)
1 cup frozen corn
1 package taco seasoning (I use low sodium)
10.75 ounce can condensed tomato soup
1/4 pound shredded cheddar cheese
1 box jiffy corn muffin mix
Place all ingredients -except- cheese and corn muffin mix into a gallon sized freezer bag. Place cheese into smaller freezer bag and place in larger bag. Squeeze out excess air and place in the freezer.
Cooking instructions: Thaw in refrigerator. Place in crockpot and cook on low for 4-6 hours. Follow directions on corn muffin mix. Shred chicken and then top with cheese and cornbread batter. Cook on high for an additional hour.
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