This is a recipe I got from the Ivillage South Beach Message Boards many moons ago. I’ve adapted it a little over the years to our family’s tastes but it is still high fiber and low fat and delicious. This is very easy over rice or in a salad or even wrapped up in a tortilla if you don’t mind it being a little messy.
1- 14 ½ Ounce Can Garbanzo Beans/Chickpeas, Drained
1- Envelope of Taco Seasoning ( I prefer to use the low sodium)
1- Envelope Dry Ranch Dressing Mix
1-Can Corn, Drained (optional)
2 Cups of Salsa or Picante Sauce (you decide how hot you want it!)
Lightly brown the turkey or beef in a pan and drain.
Add the meat and all other ingredients to your crockpot.
Cover and heat on high for 4 hours.
Mix well before serving.
Caution-do not overcook the meat when browning. You just want to get it going. I like to add a can of corn to this recipe to add a little color. You can also add chopped fresh jalapenos or canned jalapenos. Serve with shredded cheddar cheese and if desired, sour cream. Serving size will depend on how you serve this (and whether you have teenagers).
SAHM mom of 3 in Central MA who enjoys cooking and blogging. I enjoy experimenting in the kitchen and am not fond of measuring. My grandmother just added a "pinch of this" and a "pat of that" so that's how I cook!
Hi we are Heidi, Katie & Sarah and together we are the Crock-Pot Ladies here to save the day with easy slow cooker recipes that everyone will enjoy! We love cooking and experimenting in our crockpots and sharing our creations with you, our readers!
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