As my husband and I were getting ready for work this morning, we discussed what the plans were for dinner. We were about to go about our day planning to make pasta for dinner when I realized…
Oh Crap! It’s Cinco de Mayo!
I was blessed with with amazing heritage as far eating and drinking is concerned.
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I always try to be an equal opportunity celebrator for all parts of my heritage. I tough it out each St. Patrick’s day by drinking Guinness and enduring the bag pipers. I do what I can for the consumption of wine and pasta at any Italian festival I can find, or at our dinner table about once a week. I did not want to let Cinco de Mayo pass me by.
I said “Fear not oh dear, sweet husband! I will throw together a last minute meal, and we shall feast!”
I threw any Mexian ingredients we had around laying around the house (which is probably more than the average person) in our Crock-Pot, and left for work. What we came home to smelled amazing, and tasted wonderful. Not being much of a cook, I was quite proud of myself, so I thought I would share!
“Oh Crap! It’s Cinco de Mayo” Meal
Ingredients (aka stuff we had around the house):
1 large boneless, skinless chicken breast
1/2 jar medium salsa
1/2 can black beans
1 bag Bird’s Eye frozen Recipe Ready tri-color peppers and onion mix
1/2 cup jalapenos
1 packet taco seasoning
1 jar Rotel
Combine all ingredients in Crock-Pot and cook on low setting for…well…a long time (I’m not a cook, so use your judgement). We cooked our for 8 hours. This is what I came home to (after shredding the chicken).
We served up our Crock-Pot concoction with some whole wheat tortillas, canned corn & black beans, chips & dip, and of course, Bud Light Lime-a-ritas. It made for a surprisingly spicy and yummy feast.
Happy Cinco de Mayo!
Do you have a favorite Cinco de Mayo dish?