"Sufferin' Mexi-tash" - I Wash You Dry

"Sufferin’ Mexi-tash"

Succotash [suck-uh-tash] is a dish mainly comprised of corn and Lima beans {Lima beans…um…}.

We aren’t going there… don’t worry!

I had tons of yummy Mexican-style ingredients on hand, so I thought I would throw together a nice “Mexi-tash” for you {well, mostly me…cause I ate it}.

You’ll want to spend a few minutes to prepare all your ingredients before you start cooking. This requires a lot of chopped, minced, cut, chopped, diced, halved, crumbled, {did I mention chopped?} items. With just a few minutes of actual cooking.

Ok, are you ready now??

Let’s start off with my fav. ingredient:

Bacon!!

Let 2-3 pieces of bacon crisp up in a large pan.

Remove the bacon once it’s all nice and crispy to a paper towel, and crumble it up. Leave the bacon drippings in the pan.

Try not to eat it all right now {this is why I use 3 pieces instead of 2}.

Add the corn, onion, and garlic to the bacon drippings and saute for 4 minutes.

The corn and onion will pick up all the nice brown bits and flavor from the bacon {yum!}.

Instead of adding Lima beans {no offense to those that love ‘em}, I opted for a bean that is still high in fiber, and great on taste -a good ol’ pantry staple- black beans.

Drain and rinse the beans before you add it directly to the corn and onion mixture.

Next goes in the tomatoes and diced jalapeno. Give it all a good stir.

Here comes the shredded chicken {click here to learn how I get my shredded chicken}

Throw that in there too- stir it around gently and let simmer till warmed through; about another 3-4 minutes.

Did you think we were done?? {I knew I should have grabbed a bigger pan!}

Just before serving, toss in the delicious crumbled bacon, and chopped cilantro.

{I couldn’t resist}

Because I love cheese….

Crumble up a ~~little bit~~ lot of Queso Fresco cheese, and enjoy!

Oh so good!

Ok, just breathe…

I know that was a lot to handle.

I wrote it down.

You can copy my notes…

Mexi-Tash

Ingredients:
2-3 strips of bacon
2 ears of corn; kernels removed
1/2 cup red onion; chopped
2 cloves garlic; minced
1 jalapeno; seeded and diced
14 oz can black beans; rinsed and drained
1 cup grape tomatoes; halved
1 cup chicken; cooked and shredded
1/2 cup cilantro; chopped
1/4 cup Queso Fresco; crumbled

Directions:
Cook bacon in large pan over med-high heat. Once crisp, remove from pan (leave drippings in pan)and crumble (set aside). Saute corn, onion, and garlic in bacon drippings for 4 minutes, or until corn is golden. Add beans, tomatoes, jalapeno, and chicken. Stir and let simmer till warmed through; about another 3-4 minutes. Just before serving toss in crumbled bacon and cilantro. Top with Queso Fresco to serve.