Cheesy Mexican Crockpot Bake
This dish needs no introduction. It's all of the best Mexican flavors with absolutely zero effort required. How does a recipe get any better than that?
So many of you have loved the 3 step fajita bake, and this dish is similar. However, this recipe packs in more veggies and requires fewer steps and less work!
All you have to do is combine everything in your crockpot for 7 hours, shred your chicken, add to a baking dish, sprinkle with cheese, and bake. It doesn't get any easier than that!
It's cheesy, delicious, so filling, and truly one of my favorites. Taylor gave it the biggest stamp of approval and a ringing endorsement, and that's when you know it's good!
Substitutions
This recipe is extremely versatile and can be made with whatever ingredients you like! Maybe you're more of a ground beef/ground turkey person, that's totally fine! Switch up the protein, the veggies, whatever you want! The cooking method stays the same no matter what you choose!
What You'll Need
chicken breasts
taco seasoning
ranch seasoning
riced cauliflower
black beans or corn, whichever you prefer
frozen peppers/onions
Recipe
Mexican Crockpot Bake
The easiest dinner recipe you'll ever find. This recipe combines all the best Mexican flavors, with hardly any effort required. It's a throw it in the crockpot and forget it kinda dish, which is my favorite. It's high in protein and low in carb, but not lacking in flavor whatsoever. Side note - it's not spicy at all, so if you have picky eaters in your household, they're sure to love it too!
2.5 lbs chicken breasts
2 cups (14 oz) frozen peppers and onions (I use Trader Joe's Fire Roasted - but you can use fresh too!)
1 can (15 oz) black beans or canned corn (whichever you prefer!)
1 bag (10 oz) riced cauliflower
1 packet taco seasoning
1 packet dry ranch seasoning
1 bag shredded mexican style cheese w/ 2% milk (any cheese will work, this is just a little more macro friendly!)
Combine everything but the shredded cheese in the crockpot and set on low for 7 hours. Make sure your chicken is on the bottom so that it fully cooks the chicken first.
When the mixture is done cooking, drain any excess liquid (this may not be necessary - just depends on if you use frozen ingredients, or thawed), and shred your chicken with two forks.
Add chicken/veggie mixture to a greased 9x13 baking dish and evenly sprinkle the bag of cheese on top.
Bake until the cheese is melted!
Enjoy! Each dish makes 8 servings.
Macros
1 of 8 servings (each serving is around 230 grams)
278 calories
12g carbs
8g fat
38g protein
Toppings
This recipe would be great topped with just about anything, but here's what I love!
fat free sour cream or plain greek yogurt
fresh avocado
crushed tortilla chips
salsa
sriracha
