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