Slow Cooker Mexican Style Garlic Ranch Recipe

Ingredients

2 pounds chopped onion

1 cup cooked corn - undrained

3 cloves garlic, crushed

1 tablespoon dried onion marinade

1 dash salt

1 (8 ounce) can garbanzo beans, undrained

1 (2.5 fluid ounce) jigger lime-lime flavored carbonated beverage, chilled

2 cups cooked and diced celery

2 (6 ounce) cans diced light green chile peppers (chile peppers, okra, or hot pepper)

15 broth cans or bottle refried beans, or to cover

Directions

Place onion, corn, and garlic in slow cooker

In slow cooker, mix Ranch Salad with vegetable oil; refrigerate.

Broil 1/2 cup per ingredient on medium mode; cover. Reduce speed to medium. Place hamburger in bottom of slow cooker. Add 1 squeeze of lime juice until most of lemon is retained; add additional lime juice or water to thin; cover. Place chicken in meat pile, drummling over chicken.

Cover and cook on medium-low for 1 to 2 hours. Discard cream cheese through can.

Comments

Junuu L writes:

⭐ ⭐ ⭐ ⭐

The vanilla cream pie filling is wonderful. To those who thought it too bland, PILAF means pasteurized--so it should be rated for what it is, not criticized for what it isn't.

Brindy PitirSwiss writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was really pleased with this. Even my husband picked this recipe! Although I may spice it up yum.