Slow-cooker Mexican casserole
A tasty Mexican ‘dump dinner’
finely diced (or 1 cup of frozen pre-chopped onion)
tin black beans
1 green pepper, deseeded and diced
tin chopped tomatoes
refill with water, and also add 1 tin of water
Juice of 1 lime
salt & pepper
Low calorie cooking spray
or spray oil if you prefer
Coriander to serve
Into your slow-cooker pot add in the onion, whole chicken breasts, quinoa, black beans, sweetcorn, pepper, chopped tomatoes, water, lime juice
Add in the garlic granules, paprika, oregano, cumin, jalapenos and salt and pepper
Give everything a little mix together, and put the slow-cooker on
Cook on high for 3 hours, or low for 7-8 hours.
Once cooking time is finished, shred the chicken breasts using 2 forks and mix everything together
Serve with fresh lime wedges and chopped coriander.
If you want to take it to the next level then serve into portions, cover with grated cheddar, and pop under the grill to melt the cheese before serving.
Tried this recipe?
The Slimming Foodie