Chicken Tacos

2 lb. chicken
1 can salsa
2 cans black beans
1 can corn
Tortillas

Optional Toppings:
Cheese
Sour Cream/Ranch
Lettuce

Put frozen chicken right in crock pot. Cook on high 6-8 hours. When you have about an hour left, shred the chicken (using 2 forks) and add the rest of the stuff - let warm for about another hour. Serve on tortillas with optional toppings. Yields: 10-12 big tacos?

Price Guesstimate: $10 (not including toppings)

Steph's Comments: I absolutely love these tacos - they are super easy and so delicious. They're also filling enough that you don't need to have much else with it, which is nice. A fun side note on cooking the tortillas that I learned from my brother-in-law Lynden (who is a super good cook!) is to put the tortillas on a pizza stone with shredded cheese on top and cook them for a few minutes in the oven on really high (like 450) - this makes the tortillas crispy and melts the cheese - it makes the tacos taste way more fancy, and it doesn't take very long! Yum! This is also a recipe that freezes VERY well - we usually only have one big taco each (they are way filling) and then freeze the rest for another couple meals later.