Ingredients:

1 (14 1/2 ounce) can black beans, drained
4 boneless skinless chicken breasts
1 (14 1/2 ounce) can corn, drained
32 ounces salsa (I use 2- 16 oz. jars)
flour tortilla
sour cream
guacamole
cheese
salsa
lettuce
tomato

Preparation:

Place first four ingredients in crock pot. Cook on low 6-8 hours. 30-60 minutes prior to serving, remove chicken, shred and return to crock pot. To serve, use chicken mixture as filling inside tortillas. Add desired condiments.

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Ingredients:

1 (1 1/4 ounce) package taco seasoning
2 cups corn chips (coarsely crushed or chopped)
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 lb ground beef
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 tomato, chopped
1 (2 1/3 ounce) can sliced black olives

Preparation:

Brown ground beef and drain. Add taco seasoning and cook according to package directions, adding proper amount of water. Put corn chips on bottom of 8×8″ dish. Cook refried beans on stove until hot. Add 1 cup cheese and 1 cup salsa. Stir until combined.
Pour beans over corn chips in dish. Add beef to top of beans. Sprinkle remaining cheese over top. Sprinkle green onions and black olives over cheese. Bake in a 375 degree oven until the cheese is sufficiently melted. Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

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Ingredients:

1 lb shredded chicken, ground beef or 1 lb any meat
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (28 ounce) can diced tomatoes
1 (11 ounce) can Rotel tomatoes & chilies
(11 ounce) can niblet corn
1 (4 ounce) can diced green chilies
1 (16 ounce) can pinto beans
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix

Preparation:

Cook meat and drain. Shred if needed. Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir. Cook on high for 2 hours or low for 4 hours. Keep on low until serving to keep hot. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

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Ingredients:

1 (11 ounce) can corn, drained
1 can black beans, drained and rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup pickled jalapeno pepper, chopped
1/2 red onion, thinly sliced and quartered

Dressing
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin

Preparation:

Mix together the corn, black beans, onion, bell peppers and jalapeno pepper. Mix together the dressing ingredients and toss with the salad. Refrigerate for about 2-3 hours before serving (to allow the flavors to mingle).

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Ingredients:

2 cups crisp canned corn, drained
2 cups canned black beans, drained and rinsed
1/3 cup chopped red onion
1 teaspoon olive oil
3 tablespoons lime juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground red pepper

Preparation:

Mix all the ingredients and let chill overnight. When ready to serve, spoon out 1/2 servings as needed.

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