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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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Looking for a easy mexican dinner. look no further! My husband and I love this stuff since I work till after 10pm most nights. Smack it in the crockpot at night and my lunch is waiting for me when I wake up the next morning. I leave the seasoning open because everyone has a different taste for heat I don't do a lot of chili powder with the ancho chili's but I love cumin and the other seasoning. Another good suggestion is mixing green onions into the gorn muffin mix, I top with shedded smoked cheddar cheese and a little sour cream. Hope you enjoy. Ingredients:
1 lb ground sirloin |
2 (15 ounce) cans red kidney beans (or whatever bean you prefer- chili or black) |
1 dried chili, seeded and diced (ancho) |
1 chipotle chile in adobo, seasoning |
2 (15 ounce) cans diced tomatoes with green chilies |
1 (8 ounce) package jiffy corn muffin mix |
salt |
pepper |
chili powder |
garlic powder |
cumin |
dried oregano |
Directions:
1. 1. Season ground beef to taste with seasoning listed and brown in a pan till cooked through. Add to slow cooker.
2. 2. Add remaining ingredients to slow cooker, seasoning with spices as needed.
3. 3. Mix corn muffin mix as instructed on package. Stir in chopped green onions if you like. Pour evenly over top of ingredients.
4. 4. Cover and cook for 5 atleast 5 hours on high.
5. 5. Top with additional ingredients as desired such as cheese and sour cream.
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