We are in for a long weekend of rain and wind. We aren’t going to get a direct hit from Hurrican Matthew, but with the rainy weather and Carsyn recovering from his hip surgery, we will be spending the majority of time in the house. This dreary weather is the perfect type of weather to make a big batch of taco stew. The leftovers taste even better the next day.
Taco Stew Recipe
Save RecipeIngredients
- 2 lbs. Chicken Breast
- 1 Package Taco Seasoning
- 1 Package Dry Ranch Seasoning
- 1 Can Diced Tomatoes, drained
- 1 Can Rotel Tomatoes
- 1 Can Red Beans, drained and rinsed
- 1 Can Corn, drained
- Cilantro (optional garnish)
Instructions
- Add all the ingredients (except cilantro) to the crock pot and cook on low all day or high for 6 hours.
- Shred the chicken the last 15 minutes of cooking.
- Serve with a little cilantro garnish.
Without mentioning any names, ahem, someone likes to collect containers from lunch and bring me a bunch home at once. I love using Reynolds™ Disposable Heat & Eat containers. They are a great alternative to plastic containers and perfect to microwave your leftovers in for lunch. Since they are made of plant fibers you do not want to use them for liquids or for long periods of time. The nice thing is you don’t have to wash them, which makes less cleanup for this busy stay at home mom.
Check these out for yourself by picking up a pack of new Reynolds™ Disposable Heat & Eat Containers at your local Walmart in the food storage aisle. Check Reynolds™ website for more recipes that make great leftovers.
Save $1.00 on one pack of Reynolds™ Disposable Heat & Eat containers.
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