Saturday, November 22, 2014

Mexican Garden Goulash in the Slow Cooker

We had just a few garden items left including tomatoes, onions, and green peppers. I created this dish to help use them up before they spoiled. It makes a large batch which is perfect to make dinner prep non-existant another night. Just freeze any leftovers in meal size portions and reheat another night.

This basically creates a great base for just about any Mexican meal. Use it as burrito filling or a dip for tortilla chips. We also love it as enchillada filling and the topping for a taco salad.  If you happen to have any more left over, you can add chicken broth to it and serve it up as enchilada soup. The possiblities are only limited by the amount of goulash you make. It incorporates the healthy benefits of whole grain, the goodness of fresh, garden produce, and the ease of the slow cooker.You can't go wrong with this one! I hope you enjoy it -

Mexican Garden Goulash

4 cups cooked red beans or 3-4 cans red beans rinsed and drained
4 cups cooked brown rice or quinoa
1 (15oz) can tomato sauce
1 (15oz) can corn
2 cups cooked, shredded chicken or pork
3 cups diced tomatoes or 2 (15oz) cans diced tomatoes, drained
1 medium onion, chopped
1 green pepper, seeded and choppped
1-2 tsp cumin
1 Tbsp chili powder
2 tsp garlic powder
Salt and pepper, to taste
2 cups shredded cheese

Mix all ingredients in a slow cooker except for the shredded cheese. Heat for 3-4 hours on high, stirring a few times during cooking. Stir cheese in just before serving. Use as a filling for burritos or a dip for tortilla chips. Any leftovers will freeze well.

No comments:

Post a Comment