Here is another “near” magic pot recipe that we tried tonight. It is a vegetarian dish that also earned 4 smiley faces from our family of four. It is intended to be prepared in a smaller slow cooker ( 3 1/2 quart) but it worked fine in my big slow cooker. If I have more than four mouths at my table it would be easy to double this one. I made this exactly like the recipe out of the Southern Living Ultimate Quick and Easy Cookbook except that I used a 15 oz can of corn rather than an 11 oz can of mexi-corn. I just hate to pay more for that!
Stir together in your slow cooker:
- 2 Tablespoons chopped green chiles
- 3/4 cup chunky salsa (I used Pace’s mild version)
- 1/4 cup chopped fresh cilantro
- 1 can black beans, rinsed and drained
- 1 can yellow corn
- 1 10 oz can of enchilada sauce (I used Old El Paso’s Green Enchilada sauce)
Cover and cook on Low for 4 hours
Stir together in a bowl:
- 1 Tablespoon green chiles
- 1 package corn muffin mix (8.5 oz box version)
- 2 large eggs, lightly beaten
- 2 Tablespoons chopped roasted red bell peppers
Spoon the batter evenly over the bean mixture in the slow cooker (well, mine was more like glop it on top of the enchilada mix)
Cover and cook on Low for 1 hour and 20 minutes or until cornbread is done.
Sprinkle over the cornbread:
- 1 1/2 cups shredded Monterey Jack cheese (or mexican blend as I did….hmmmm….maybe I didn’t follow the recipe exactly)
Cover and allow the cheese to melt
Serve with sour cream if desired.
Obviously the spicier your salsa the spicier the dish. I was cooking for mild-mouths so we made it more tame. I served it with Ranch Style Beans, a green salad and apple slices.