We eat a lot of casseroles around here. And soups. And slow cooker stuff.
We’re freakin’ busy, man. LM is only in first grade, and we are already running all over the place with games, practices, etc. LMII is only 2. What the heck is life going to be like when he is in first grade and LM is in 4th? Oh, boy!
You know, you always think, “That won’t be MY life when I have kids. No way!” Then you have kids, and it’s a whole different story.
I try to have dinner ready by 6:30pm so we have enough time for homework, family time, a program and bath. We can’t even make it home by 6:30pm most days. And that’s on school days.
Now, I know why everyone has a smartphone. Especially moms. It’s because we are never home.
So anyway, I asked LM what he wanted in a casserole this week, and he said potatoes. So, potatoes it is.
I like to use the chili powder/cumin mix because both boys like it. And they love peppers. Red, yellow, orange and green. In fact, it’s hard to get them in the casserole because LM keeps taking them as I cut them.
And since we had soccer practice, I decided to make this one in the slow cooker.
So it would be ready when we walked in the door.
At sometime AFTER 6:30pm.
One note about this Slow Cooker Mexi Casserole. Although it is awesome, it is watery because of the peppers. I just used my trusty turkey baster to suck a bunch of it out before serving. Totally works. You could also take the slow cooker mexi casserole out with a slotted spoon.
BTW, I won’t be posting this weekend because I will be up in San Francisco with my friends doing Race for the Cure. Enjoy your weekend!
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