Sunday, October 3, 2010
Monday Menu, Sunday Prep
Such beautiful fall weather that's calling for a nice stew, my son's favorite. Tomorrow night's fare:
Addictive Mexican Stew
Corn Muffins (from my leaf and pumpkin mold) ... how fallish...lol
A super easy recipe which I'm making today as a full schedule is in view for tomorrow, plus the 2nd day taste is even better.
This is a keeper recipe in our household.
1 cup diced onion
1-2 cloves garlic, minced
3 cups cooked chicken, diced or shredded
1 package taco seasoning mix
2 cans (14 oz) diced tomatoes, undrained
1 (15 oz) can black beans or kidney beans, drained (I used a can of both)
1 can corn, drained
1 (4 oz) can diced green chilies, drained
1 cup chicken broth (I used 2 cups)
1/2 tablespoon cornstarch (I don't use)
1. Cook onion and garlic in olive oil until tender.
2. Add cooked chicken, taco seasoning, tomatoes, beans, corn and chilies
3. If using the cornstarch blend with chicken broth and add
4. Bring to boil, reduce heat and simmer 15 minutes.
5. Serve with cornbread.
Found this at Recipezaar, http://www.recipezaar.com, Recipe #114558.