Southwestern Corn Bake
Ingredients:
17 oz can cream-style corn (I used 20 oz frozen)
2 eggs, beaten
3/4 cup yellow corn meal
1 tsp. garlic salt
6 tbs. oil (I used about 3)
1 4 oz can roasted and peeled diced green chilies
2 cups grated Cheddar cheese
Mix together all ingredients except chilies and cheese. Divide mixture in half. Place one half in a greased 8x8x2" baking dish. Mix together the chilies and cheese; lay on top of corn mixture in dish. Cover with the remaining corn mixture. Bake at 350 degrees 35 minutes. (I actually just mixed all the ingredients and then baked).
Crock Pot Salsa Chicken
Ingredients:
3-4 chicken breasts
1 packet of taco seasoning
1 can cream of mushroom soup
1 cup of your favorite salsa
8 oz sour cream
Place chicken breasts in crock pot and sprinkle taco seasoning on the top. In a separate bowl, mix soup and salsa. Pour mixture over chicken. Cover crock pot and cook on low for 6-8 hours. Just before serving, shred chicken, top with sour cream and let sit for 5-10 minutes and stir. Serve over rice or in taco shells.
(We loved this but will add black beans, corn, and maybe jalepenos next time for added kick!)
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