Archives for category: salsa

Woo hoo, another delicious freezer meal perfect for the slow cooker! This one is super easy; you just put everything in a ziplock bag and freeze. When you’re ready, just thaw it, and dump it out in the Crock Pot to cook.

This is perfect to serve over a salad, on tortilla chips, wrapped in a burrito, or over rice.

You can even make up a bunch of batches; prepare one right away and freeze the extras.

Easy Chicken Slow Cooker Recipe - Just add taco seasoning, corn, beans, and salsa - freezes well

Easy Slow Cooker Chicken Recipe - just add beans, corn, taco seasoning, and salsa

Slow Cooker Black Bean & Corn Salsa Chicken Recipe


  • 1 lb. uncooked, skinless, boneless chicken breasts
  • 1 c. salsa
  • 1 can (15-16 oz.) corn, drained
  • 1 can (15-16 oz.) black beans, drained and rinsed
  • 1 can (15-16 oz.) red chili beans in mild chili sauce (do not drain)
  • 1 packet (approx. 1 oz.) reduced-sodium taco seasoning


To freeze:

  • Combine all ingredients in a gallon freezer bag. Label with the following:

– Thaw

– Slow cooker LOW for 7-8 hrs (or HIGH for 3-4 hrs)

– Shred before serving

  • Freeze

To prepare right away:

  • Combine all ingredients in slow cooker. Cook on low for 7-8 hours (or high for 3-4 hrs). Shred with two forks before serving.
recipe adapted from

Slow Cooker Recipes - perfect for freezer meals

20 Minute Baked Cheesy Taco Pie

Put a twist on Taco Tuesday! Add taco meat to a round casserole dish, add tortillas, salsa, and cheese, and you’re 20 minutes away from a baked cheesy taco pie! Customize with your favorite toppings: sour cream, cilantro, olives, green onions, etc.

5 ingredient Baked Cheesy Taco Pie - it's like a circle lasagna of taco-y goodness! Just 20 minutes.

20 Minute Baked Cheesy Taco Pie

– 4 large flour tortillas (burrito sized)
– 1 jar black bean & corn salsa
– 1 package taco seasoning
– 3 c fiesta blend shredded cheese
– 1 lb lean ground beef or ground turkey
– optional toppings: sour cream, cilantro, olives, black beans, tomatoes, additional salsa and cheese, green onions


Preheat oven to 400°F.

In medium-sized skillet, brown ground meat and drain then prepare according to taco seasoning package directions.

Once meat is cooked, pour a small amount of the mixture into bottom of a 2.5 quart round oven-safe casserole dish.

Place a soft tortilla on top of meat mixture.

Spread the tortilla with 1/4 c beef mixture, 1/4 c salsa and 1/4 c cheddar cheese.

– Repeat for each later and top with remaining cheese.

Bake in oven for approximately 15-20 min until cheese is melted and slightly browned.

Garnish with optional toppings, if desired, and serve.


recipe adapted from

5 ingredient Baked Cheesy Taco Pie - it's like a circle lasagna of layered taco-y goodness! Just 20 minutes.

5 ingredient Baked Cheesy Taco Pie - circle lasagna of layered taco-y goodness! Just 20 minutes and only 5 easy ingredients. This one's a keeper.

5 ingredient Baked Cheesy Taco Pie - Just 20 minutes and easy ingredients. This one's a keeper.

 casserole dish

Here’s a delicious recipe I adapted from Cheesy Oven Baked Beef and Bean Burritos.

I love a spicy kick so I used jalapeno cheddar burrito wraps, but you can use whatever flour tortillas you like.

jalapeno wraps for cheesy oven baked beef and bean burritos


  • 1 lb ground beef
  • 1 onion, chopped
  • 1 packet taco seasoning
  • 15-oz can refried beans
  • 1/2 c. sour cream
  • 8 oz shredded cheese
  • 1 package flour tortillas
  • 1 small can red enchilada sauce (or homemade sauce)
  • Optional–ingredients for toppings, such as corn, salsa, tomatoes, black olives, jalapenos, additional shredded cheese, sour cream, etc.


  • Preheat oven to 350F.
  • Prepare meat according to the directions on taco seasoning packet. Add onions, refried beans, and stir together.
  • Remove from heat, stir in sour cream and half of shredded cheese.
  • Spoon approximately ½ c. of mixture in center of flour tortillas, then roll up and place seam-side down in a 9×13 baking dish lined with foil and sprayed with Pam.
  • Repeat with tortillas until filling is gone
  • Pour enchilada sauce on top of filled tortillas, coating tortillas lightly then bake for 25-30 mins until filling is heated through and edges of tortillas are crisp.
  • Remove from oven, top with remaining cheese and return to oven for 5 more mins.
  • Remove from oven, allow to sit for 5-10 mins. Before serving, add your favorite toppings.

beef and bean burritos

beef and bean burritos topped with salsa, sour cream, and tomatoes

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!


Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas. Want to be super fancy and make your own tortillas? Here’s an awesome recipe!

Here is an easy salsa: Mango Salsa. You lika tha Mango? 😉

It has just a few fresh simple ingredients, yet still bursts with flavor. I paired it with tortilla chips, but you could also use it as a topping for a main course such as tacos, fish, or chicken.

fresh mango salsa


  • 2 mangos, chopped
  • 1 red onion, chopped
  • 1 bunch cilantro, stems removed and chopped
  • 1 lime


In a bowl, combine mangos, onion, and cilantro. Squeeze the lime juice into the mixture & stir to combine. Chill for one hour to let flavors blend.

recipe adapted from

fiesta chicken

Here’s a super easy crock pot recipe that I found also freezes well: Fiesta Chicken. It has only salsa, a can of cheese soup, and chicken. I put the 3 ingredients in a ziplock, froze it, and then thawed it before cooking it in the slow cooker. Or, you can skip the freezer and throw everything in the crock pot right away, and cook.

Either way, you end up with tasty, flavorful chicken that is so tender it shreds with a fork. We used it on tacos for lunch, and put the leftovers on top of tortilla chips with nacho fixin’s for dinner.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

freezer to slow cooker: FIESTA CHICKEN


  • 4-6 uncooked chicken breasts
  • 1 can of Campbell’s Cheddar Cheese Soup (I didn’t add any water)
  • 1 (16 oz) jar of salsa


If freezing: combine all ingredients in a gallon ziplock bag and label. Freeze. Before serving, thaw, then cook in slow cooker 6-8 hours on LOW (or 4 hours on HIGH).

If preparing right away: place all ingredients in slow cooker. Cook 6-8 hours on LOW (or 4 hours on HIGH).

3-ingredient fiesta chicken in the CrockPot - add to taco shells then put your toppings on

fiesta chicken nachos

P.S. This is the chicken recipe I use as a filling for Oven Baked Chicken Chimichangas; just place chicken in tortilla shells with your favorite toppings, and bake!

Chicken Chimichangas - awesome slow cooker chicken plus your fave fillings and toppings. Oven baked, not fried.

August 2011

In the summer of 2010 I grew a ‘salsa garden’ in containers on our deck, and had just enough ingredients to make a tiny batch of salsa. The next year we moved and inherited 2 gardens full of *only* tomatoes planted by the previous owners. I made tons of salsa (and dried out some tomatoes in a dehydrator) and never want to see a tomato plant again.

Here’s what I used: Homemade Fresh Tomato Salsa – recipe adapted from

In a medium bowl, stir together 3 chopped tomatoes, 1/2 c. finely chopped onion, serrano chili peppers or jalapeno peppers (to taste), 1/2 c. chopped fresh cilantro, 1 tsp. salt, and 2 tsp. lime juice. Chill for one hour in the fridge before serving.