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Mexican Slow Cooker Cookbook: 100 Easy & Delicious Mexican Crock Pot Recipes: Slow Cooker Recipes Cookbook, #1
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About this ebook
Cooking delicious meals doesn't get much easier than when you use a slow cooker. I'm not exaggerating when I say that slow cookers are probably one of the best inventions ever. Very little work, no babysitting required, and then a few hours later you have a delicious meal ready for the whole family or your party guests to enjoy. The next best thing to a slow cooker is a Mexican slow cooker dish, and that's just what this cookbook is here for. In here you will find nothing but 100, (over 100 actually), Mexican slow cooker recipes that are perfect for any time of the day. This cookbook contains recipes for:
- Mexican Breakfasts
- Classic Mexican Dinner Dishes
- Mexican desserts
- Soups
- Midday and midnight Snacks
- Appetizers
- And much more.
This cookbook was put together with the whole family in mind. With a wide variety of flavors and foods, everyone will love these recipes. Many of the recipes found inside would be perfect for a party as well. Don't wait any longer, get the only audiobook of slow cooker recipes you will ever need. Everyone loves Mexican food, so channel your inner Mexican Chef and surprise your family with these new Mexican recipes!
Author
Dexter Jackson
Dexter is a personal trainer of more than 6 years and a certified nutritionist and dietitian. He has helped his clients get in shape, build muscle, lose weight and create an ever-lasting healthy lifestyle. Dexter was born and raised, and owns his own personal gym in a small town in New Jersey, and his number 1 passion is of course health and fitness, but he has recently begun writing so that he can share everything that he has learned from his experiences and mistakes, so that others can avoid the same kinds of muscle building and dieting myths that many have become a victim to. Dexter hopes to improve his writing skills as he releases more and more content in the health & fitness niche.
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Book preview
Mexican Slow Cooker Cookbook - Dexter Jackson
Breakfast
Mexican Casserole
Ingredients:
8 corn tortillas
½ tbsp. chipotle Tabasco sauce
½ c. low-fat milk
5 large eggs
2 slices back, cooked and crumbled
2 c. Colby jack cheese
¼ tsp. salt
2 – 10-oz. cans Rotel
14 oz. can black beans, drained and rinsed
Instructions:
Combine the salt, Rotel, and black beans together in a bowl.
Spray the cooker with cooking spray. Spread a quarter cup of bean mixture over the bottom of the cooker.
Lay four tortillas on top, overlapping them a little bit.
Place half of the remaining bean mixture on top and a cup of shredded cheese.
Place all the other tortillas on top.
Place the rest of the beans on the tortillas.
Sprinkle over the bacon.
Whisk the Tabasco, eggs, and milk together. Pour this mixture over everything.
Set to low for five to six hours. Top with the rest of the cheese and change the lid to allow the cheese to melt.
Chilaquiles Casserole
Ingredients:
6 eggs
2 small radishes, sliced
½ c. chopped green onions
½ c. feta cheese
½ c. mozzarella cheese, shredded
16-oz. jar salsa verde
10 corn tortillas
½ c. chopped cilantro
Instructions:
Your oven should be at 400. Slice the tortillas into triangle pieces and place on the baking sheet. Cook for 10–15 minutes until browned.
Using the nonstick spray, coat your cooker and add in the chips. Pour the salsa verde over the chips. Top with a half cup of the mozzarella cheese.
Crack an egg into a small bowl and carefully place it in the cooker. Repeat this with the remaining eggs. Set the cooker to low for four to five hours, or until the eggs are done to your liking.
Top with feta, onions, and radishes.
Tortilla Casserole
Ingredients:
Chives
Pepper and salt
½ tsp. red pepper flakes
1 tsp. paprika
4-oz. can green chile
½ c. milk
6 eggs
4 oz. Monterey jack
6 corn tortillas
1 tbsp. olive oil
½ red pepper, diced
½ onion, diced
1 lb. breakfast sausage or chorizo
Instructions:
Place some oil in a skillet and cook the sausage. Break the sausage up as it cooks. Mix in the pepper and onion and season with some pepper and salt. Stir in the green chiles.
Whisk the red pepper flakes, paprika, milk, and eggs together. Slice the tortillas up into strips.
Using a nonstick spray, grease your cooker and place a third of the tortilla strips in the bottom. Lay half of the sausage and cheese on top. Pour half of the egg mixture over the top. Add in half of the remaining tortillas and add in the rest of the sausage, cheese, and eggs. Put the remaining strips on
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