Super Easy Mexican Night

Ingredients

Slow Cooker Salsa Chicken

• 4 chicken breasts
• 1/2 package taco seasoning
• 1 can reduced fat cream of mushroom soup
• 1 cup salsa
• 1 green pepper, roughly chopped
• 1/4 cup chicken broth
• 1/2 cup reduced fat sour cream
• 4 servings brown rice
• Place chicken breasts and chopped peppers in a slow cooker with broth.

Bean Dip

• 1 can refried beans
• Sour cream

Salsa

• Shredded cheese (usually cheddar, pepperjack, or the mexican style mixture)

Directions

Slow Cooker Salsa Chicken

1. In separate small bowl, combine soup, salsa and seasonings. Stir until combined. Pour mixture over chicken.
2. Cook on low for 5 hours. Chicken should shred easily towards the end of cooking. Serve over hot brown rice.

Bean Dip

1. In a small bowl, combine refried beans and salsa, to taste. (use approximately 1/4 cup of salsa -- just make sure the mixture doesn't become too runny or too spicy.)
2. Spread mix on the bottom of an 8x8 baking dish. Layer with sour cream, to taste. ( make it about 1/4-1/2 inch thick.) Cover with shredded cheese.
3. Serve with rice, salsa chicken and taco chips.