Mexican Pots

We're camping this weekend with several families and anyone thought to have a Mexican Pot Luck Saturday night would be a good idea. We all LOVE Mexican food, the only problem is that we are in a pop-up campers without oven. I have a very small microwave and a slow cooker can bring along. We do not want anything too spicy. If you have an easy recipe that you made in a crock pot, please reply. Also, if you know how many servings it makes, please let me know so I can plan accordingly.

I thought about making Mexican lasagna in an oven toaster, but there will be about 20 people eating and my toaster oven is pretty small. I think it would only mount a 6x9 pan. I needed to make a dozen lasagna to feed us all.

Mexican Chicken

This creamy chicken and spicy main dish recipe is real comfort food for lovers of Mexican cuisine.

Yield: 8 servings

INGREDIENTS:

10 oz condensed cream of chicken
10 oz condensed cream of mushroom soup
1 cup green salsa
1 cup sour cream
1 onion, finely chopped
2 cloves garlic, minced
1 tsp soup. olive oil
12 corn tortillas, torn into 8 pieces each
4 cups chopped cooked chicken
1-1/2 cups grated cheese Cojack

PREPARATION:

Spray inside of slow cooker lining a nonstick cooking spray. In a large bowl, mix soup, salsa and sour cream. Sauted onion and garlic in oil in a small saucepan until tender, about 4 minutes. Add to soup mixture with chicken cooked. Layer tortillas and soup mixture into slow cooker. Cover crockpot and cook on low for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese is melted.
************************************** ...

Slow Cooker Mexican Beef Stew

Need a change from traditional beef stew? Go to Mexico with this easy to flavor packaged version that goes together in minutes!

Ingredients

2 pounds beef stew meat
1 can (28 ounces) Progresso ® whole tomatoes, undrained
1 cup frozen small whole onions, (1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) Old El Paso ® taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant ® Mexicorn ® whole kernel corn with red and green peppers, drained

METHOD:

1. Combine beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker.

2. Cover and cook on low heat setting 9-11 hours or until beef is tender.

3. Stir in taco seasoning mix, using a whisk. Stir in black beans and corn. Cover and cook on high heat setting 15-30 minutes or until thickened.

Makes 6 servings

Note: This recipe was tested in slow cookers with heating elements in side and bottom of the cooker, not in cookers that stand only on a heater. For slow cookers with just a heated base, follow the manufacturer's instructions for layering ingredients and choosing a temperature.

Special Touch
Serve the stew topped with grated cheese Mexican blend and chopped cilantro leaves for a touch more special.

Substitution
Frozen small whole onions, also called spring onions, are loaded with flavor and are so easy to use. If you do not have on hand, you can substitute 1 / 2 cup chopped onion.
************************************** ...

Mexican pork stew

Tender pieces of pork loin are cooked slowly with salsa songs and pinto beans in your slow cooker. Serve this recipe entry on fried polenta slices prepared.
INGREDIENTS:
1 pound boneless pork roast, cut into 1 "pieces
20-oz jar chunky salsa
15-oz can pinto beans, rinsed and drained

PREPARATION:

Mix pork and salsa in one.