You know what I do every two weeks, often on a Friday afternoon? I buy groceries. It is usually a dreaded chore but like I tell my husband, we have to eat! I try to change things up sometimes as far as what we eat, but it just doesn't always come to me. The longer I have shopped at Aldi, the less I have gone to other stores to grab a certain item or two. I may venture out each trip and try something different to see if we like it or not. It isn't always a win, but you don't know until you try right? I've probably said it before, but I will say it again. We put too much pressure on ourselves! Guilty! I often get in a rut with meal planning, and I have to remind myself it's alright if we eat a peanut butter sandwich or popcorn for dinner one night.
Tuesdays at our house are Mexican dinner night. While doing some cleaning out over the weekend, I cleaned out a kitchen drawer that was piled with recipes, return address labels and coupons. I came across a recipe that had been torn out of a magazine, that I remember fixing once before and thought it would be a change from just tacos or nachos.
Now did my son touch this dish, of course, he didn't.... ugh!
Again, I used shredded chicken and black beans from the freezer. Thank you to whoever invented the crockpot!!! This is a great dish to feed a crowd or to split and freeze half of it for another meal.
Corn Chili Bake
1 lb. ground beef, turkey or chicken (I used the two pounds of chicken from my freezer)
1 can black beans
1 can corn
1 28 oz can diced tomatoes plus can green chilis
(or 2 - 14.5 oz can fire roasted diced tomatoes)
1 diced onion
1 diced green bell pepper
1/4 tsp cayenne pepper
2 tbs chili powder
1 tsp ground cumin
Preheat oven to 350 degrees.
Spray 9x13 baking dish.
Saute peppers and onions in the skillet over medium - high heat. Add beef or other meat of choice and cook through.
Drain if needed.
Add beans, tomatoes, corn, chili powder, cumin, cayenne pepper, and cornmeal. Mix well and transfer to baking dish.
Sprinkle cheese over the top and bake uncovered 40 minutes.
Mexican is better with sour cream and avocado, right?
Holly is a Wife, Mother, & Business Manager.