Slow Cooker Mexican Haystacks

My favorite kind of food…. healthy and delicious!!  This is a also a great meal for anyone with kids because they can pick what toppings they want and, I can attest, may eat impressive amounts afterwards.  This idea came from Six Sisters’ Stuff and couldn’t be much easier.

toppings

Slow Cooker Mexican Haystacks

  • 6 or more frozen boneless/skinless chicken thighs
  • 1/2 packet your favorite taco seasoning
  • 1 jar chunky red salsa (I used a 24oz jar, but less would be fine too!)
  • cooked rice (we like to use brown rice!)
  • Mexican blend shredded cheese
  • corn
  • red bell pepper diced
  • onion diced
  • other toppings of your choice!

slow-cooker-mexican-haystacks

Plunk your chicken in the crock pot and sprinkle taco seasoning on top.  Dump your salsa over the chicken, cover, and cook on low for 6 – 8 hours.  Shred it up with a fork and keep warm while you cook your rice.  I cooked 2 cups dry brown rice in chicken broth (it really boosts the flavor!) and had to make one more batch for the amount of chicken we had.

Scoop some rice on your plate, add on the chicken, toppings of your choice, and enjoy!  We think all Mexican food needs cornbread on the side.  If you’re interested, this is one of our favorites: Buttery Corn Muffins.

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Baked Tacos

This recipe is tweaked from Six Sister’s Stuff.  A taco night for us normally means your basic soft shell beef tacos.  This recipe is great because it’s still ultra simple, yet has a different enough taste that it makes an excellent switch up!  It also gives you the extra black beans filler which makes it healthier, more filling, and longer lasting! (all positives in this house haha)

Baked TacosBlack Bean Tacos

  • 1 lb ground beef
  • 1 onion diced
  • 1 bell pepper diced
  • 1 – 2 teaspoons minced garlic
  • 1 packet of taco seasoning
  • 1 can (15 oz) black beans rinsed/drained
  • 1 cup frozen corn
  • 1 cup chunky salsa
  • hard taco shells
  • shredded cheddar cheese
  • lettuce

Preheat oven to 400 degrees.  Cook beef, onion, pepper, and garlic until meat is browned.  Stir in taco seasoning, black beans, corn, and salsa.  Cook and stir for a few minutes to allow flavors to blend.  You can add in more salsa if it gets too dry.  Scoop desired amount of meat mixture into taco shells and top with cheddar cheese.  Line tacos in a baking dish and pop in the oven for about 8 – 10 minutes or cheese is melted.  Top with some lettuce, or whatever else you like on there, and it’s chow time!

Oven Baked Tacos

I usually just make what we’re going to eat and save the rest of the meat in the fridge since these are better “fresh.”  I’ve found it’s best to microwave the meat a little the next day before assembling your tacos.  Otherwise the cheese and shells start getting too cooked before your meat is actually heated through.