"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Mexican Corn - Black Bean Dish, by Shelley Bougher, is from The Hanner Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Shelley Bougher Added: Saturday, September 27, 2008
1/2 C (or more) chopped onion 1 pkg. Taco Seasoning Mix 1 large green pepper 1 small red pepper 1 16 oz. frozen "Pictsweet" cut corn 2 15 oz. "Bush's" Black Beans 2-9.75 oz. can white chunk chicken breast
Chop onions and both red & green peppers. Heat corn in hot water. Dump black beans in colander & rinse all juice off with cold water spray. Then dump in mixing bowl. Drain water from chicken & empty into non-stick skillet. Add onion. Using medium heat, stir & break apart chicken chunks. Now add taco seasoning and mix well. Watch closely it heats up fast. Reduce heat accordingly. Add red & green chopped peppers into skillet. Just as corn first boils remove from heat & drain in colander. Add to mixing bowl along with skillet contents. Mix all ingredients & put in crock pot. If fixing that evening, dump everything into skillet at end & simmer awhile.
Serve with chips and salsa or I have filled a soft taco shell and topped with salsa and sour cream.
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