From Sherry O’Hearn

 

Crock Pot Recipe:

 

Santa Fe Tacos

 

I make this in the crock pot on Sunday mornings served in warm tortillas with lettuce, tomato and whatever else we choose to add to it.  I use the leftovers to complement another meal as a dip for chips or sprinkled over salad fixings with tortilla chips.

 

2 cans   Mexicorn, rinsed and drained

1 cans   Black beans, rinsed and drained

1 cup    Salsa

1 cup    Chicken breasts, chopped

1 cup    Brown rice, prepared

1 pkg    Fajita seasoning