Place cut up chicken in a bag and shake with taco seasoning until coated (extra good if you let sit overnight!)
Place in crockpot.
Cover iwth frozen corn and drained black beans.
Add a layer of tomato ranchero sauce and top with salsa.
Cook on low for 7-9hrs or on high for 3-4hrs.
Add a top layer of shredded cheddar and cook 5-10 minutes more until cheese is completely melted.
Serve over rice. Top with sour cream and guacamole if desired.
Probably excellent if you substitute canned nacho cheese soup for the ranchero soup and ommitted the cheddar. Haven't tried it yet.
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|Serving Size: 1 Serving (594g)|
|Recipe Makes: 4|
|Calories from Fat: 665 (59%)|
|Amt Per Serving||% DV|
|Total Fat 73.9g||98 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 28.2g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 351.5mg||108 %|
|Sodium 689mg||24 %|
|Potassium 1143.5mg||30 %|
|Total Carbohydrate 27.8g||8 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 19.6g|
|Protein 82.8g||118 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1118
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