September 25, 2014 – It’s Tiffany from Eat at Home Cooks today! I’m excited to be here with you to share a fun way to make chicken legs. Grab a packet of taco seasoning mix and get ready to see it in a whole new light.
Tex Mex Chicken Leg Bake with Corn and Black Beans is an easy one pot dinner. In fact, you can choose to make it either in the slow cooker or the oven, so it fits whatever kind of day you’ve got.
This is a crowd pleaser and kids love it too. It’s got all the flavor of tacos, so that’s an automatic winner. One leg is a perfect sized serving for young kids. My teenage boys will polish off several though.
Here’s what you’ll need to make this easy, weeknight dish. Don’t forget to pick up some avocados to go along with it. Either sliced or made into a quick guacamole, they make a great side dish to go with the chicken legs.
Tex Mex Chicken Leg Bake with Corn and Black Beans
Carlini Canola Cooking Spray
3 pounds Kirkwood Chicken Drumsticks
1 ounce Casa Mamita Taco Mix
2 15.5-ounce cans Dakota’s Pride Black Beans, drained, rinsed
2 15.5-ounce cans Happy Harvest Whole Kernel Corn, drained
24 ounces Casa Mamita Medium Salsa
½ cup Happy Farms Shredded Cheddar Cheese
- Spray inside of a slow cooker with cooking spray.
- In a large bowl, combine drumsticks and half of the taco seasoning mix. In another bowl, combine the rest of the taco mix, black beans, corn and salsa.
- Place the chicken legs on the bottom of the slow cooker and top with the black bean mixture.
- Cover and cook 5-6 hours on high or 7-8 hours on low. Serve with shredded cheese.
TIP: Dish can be prepared in a 350° oven, but put bean mixture on the bottom, chicken pieces on top. Bake, covered, for 1 hour to 1 hour and 15 minutes. Remove cover, top with cheese and bake for an additional 15 minutes.
Recipe and Photo Courtesy of Tiffany King, Eat at Home Cooks.