Rice always seems to be the gift that never stops growing. Our neighbor made us a huge dish of Mexican rice the other day, and it was delicious! For a week I have been making dishes with this rice. This is my last one, I have finally used it all up! This happens to us when we eat out at a Mexican restaurant too.
I made this for our church lunch on Sunday. It was delicious and soooooo easy! Just like the name says, you should probably have everything on hand in your pantry. It is easy to make this soup really spicy or really mild according to your family’s taste. So, the next cold, snowy day you have- don’t go out to buy ingredients to make a soup, just look in your pantry!
Everything you already have Mexican Crockpot Soup
2 and ½ Cups Mexican Rice
1 to 1&½ Cups Hamburger, browned with diced onions
1 Can Rotel
1 Can Tomato Sauce
1 Can Chicken Broth
1 Can Black Beans
1 Can Tomato Soup
½ Cup Salsa
5 Cups Water
1 TBSP Onion Powder
1 TBSP Chili Powder
½ TBSP Cumin
1 TBSP Dried Cilantro
½ TBSP Garlic Powder
1&½ Cups Frozen Corn
4 Slices of American Cheese
Tortilla Chips
Shredded Cheese
Put all ingredients in your crock pot. Cook on high 3&½ to 4 hours, stirring occasionally. Top with crushed tortilla chips and shredded cheese. Serves 12 to 15 people.
Showing posts with label frozen corn. Show all posts
Showing posts with label frozen corn. Show all posts
Tuesday, January 24, 2012
Sunday, March 14, 2010
What to do with leftover kabob veggies?
Good Morning What's for Leftovers readers! I hope you all remembered to change your time. For the first time in a long time, Celia and Charlie slept in until 8:30- woohoo!
Last week, if you remember, I made some Asian Kabobs, that were delicious and tender. Check out the recipe if you're in the mood to bbq kabobs today. We ate all the meat kabobs, but I had a couple of vegetable kabobs left. Last night I made them into a sweet, little corn dish that was really easy. It paired great with the pork steaks we had for dinner.
Sweet Corn and Veggies
Ingredients:
1 Package Frozen Corn
2 Cups Chopped Kabob Veggies
1 1/2 Cups Water
2 TSP Brown Sugar
1 TSP Flour
1. Chop up leftover vegetables into small bits.
2. Put corn, veggies, water, brown sugar, and flour into a medium-sized soup pot and stir.
3. Cook over medium heat until a significant amount of liquid evaporates and thickens up a bit.
Last week, if you remember, I made some Asian Kabobs, that were delicious and tender. Check out the recipe if you're in the mood to bbq kabobs today. We ate all the meat kabobs, but I had a couple of vegetable kabobs left. Last night I made them into a sweet, little corn dish that was really easy. It paired great with the pork steaks we had for dinner.
Sweet Corn and Veggies
Ingredients:
1 Package Frozen Corn
2 Cups Chopped Kabob Veggies
1 1/2 Cups Water
2 TSP Brown Sugar
1 TSP Flour
1. Chop up leftover vegetables into small bits.
2. Put corn, veggies, water, brown sugar, and flour into a medium-sized soup pot and stir.
3. Cook over medium heat until a significant amount of liquid evaporates and thickens up a bit.
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