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Post by Linda on Sept 23, 2002 9:28:40 GMT -6
6 corn or flour tortillas torn into pieces
1 can ranch-style beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes with their juice
1 lb of ground beef or turkey which you have browned with chili powder and garlic powder and drained
8 oz cubed velveeta cheese
place in order given in your crockpot. cook 3 to 4 hours on low. good served with salad for complete meal.
tvlcat
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Post by Linda on Sept 23, 2002 9:29:56 GMT -6
Chalupa
1 lb. pinto beans
3 lb. pork roast
7 cups water
1/2 cup chopped onion
2 cloves garlic, minced
1 Tbsp. salt
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. oregano
2 jalapeno peppers, chopped fine
tortilla chips
Toppings:
tomatoes, chopped
avocados, chopped
onions, chopped
lettuce, shredded
Monterey Jack cheese, grated
picante sauce
Directions:
Put all ingredients except tortilla chips in crock pot or Dutch oven. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings.
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Turkey Ranchero
4 Turkey thighs
1 pk Enchilada sauce mix
6 oz Tomato paste
1/4 c Water
4 oz Monterey Jack; grated
1/3 c Lowfat yogurt or sour cream
1/4 c Green onions; sliced
1 1/2 c Corn chips; crushed
With sharp knife, cut each thigh in half; remove bone and skin. Place meat in crockpot. Combine enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted. Spoon into an au gratin dish or shallow casserole. Spoon yogurt over turkey. Sprinkle with onions. Top with corn chips.
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Mexican Chili
1 lb Ground beef
15 1/2 oz Chili beans, hot and spicy
28 oz Tomatoes -- cut up
1 1/2 c Celery -- chopped
1 c Onion -- chopped
1/2 c Pepper, green -- chopped
4 oz Chili peppers -- drained, seeded and chopped
2 tb Sugar
1 Bay leaf
1 t Salt
1 t Marjoram, dried -- crushed
1/2 t Garlic powder
1 t Pepper
In crockpot combine beans, undrained tomatoes, celery, onion, tomato paste, green pepper, green chilies, sugar, bay leaf, salt, marjoram, garlic powder and pepper. In skillet brown ground beef; drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim off excess fat. Remove bay leaf; stir before serving.
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Crockpot Chicken Tortillas
Meat from 1 whole chicken
1 can cream of chicken soup
1/2 c. green chili salsa
2 tbsp. quick cooking tapioca
1 med. onion, chopped
1 1/2 c. grated cheese
1 doz. corn tortillas
Black olives
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the c hicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.
techgoddess
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Post by Linda on Sept 23, 2002 9:31:08 GMT -6
Crock Pot Mexican Dish
6 flour tortillas, in pieces
1 can Ranch style beans
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes (with juice)
1 lb. ground beef or turkey, browned with chili powder and garlic powder to taste and drained
8 oz. Velveeta, cubed
Place in order given in your crock pot. Cook 3 to 4 hours on low. Serve with salad.
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Beef and Beans South of the Border
1 (16 ounce) package dried small white beans or 1-1/4 cups dried small white beans and 1- 1/4 cups dried small red beans, rinsed, drained, and picked over
4 cups very hot water
1 (28-ounce) can diced peeled tomatoes
3 jalapeno peppers, chopped fine
4 garlic cloves, crushed through a press
2 tablespoons ground cumin
2 tablespoons chile powder
4 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 to 2 pounds boneless beef top sirloin steak or boneless beef top round steak, trimmed of fat and cut into 1/2-inch cubes
In a 5- or 6-quart electric slow cooker, mix together the beans, hot water, tomatoes with their liquid, jalapenos, garlic, cumin, chili powder, oregano, coriander, salt, black pepper, cayenne, and beef. Cover and cook on the high heat setting 1 hour. Reduce the heat to the low setting and cook, covered, 8 hour longer, or until the beans and beef are tender. Season with additional salt and pepper to taste.
8 to 10 servings
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Frijoles Calientes
2 cups dried pinto beans
1 1/2 cups hot picante sauce**
1 Tblsp (or more) extra hot chili powder**
1/4 tsp garlic powder
1 medium onion, chopped
seasoned salt and pepper to taste
1 lb lean ground beef
Soak beans in water enough water to cover, overnight. Rinse well. Combine beans with all ingredients except ground beef in slow cooker; mix well. Cook on low for 6 hours. Cook ground beef in skillet until brown, stirring until crumbly; drain. Stir into beans, cook for 1 hour longer.
**Note: for milder version, use mild picante sauce and only 1 Tblsp of regular chili powder.
techgoddess
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Post by Linda on Sept 23, 2002 9:32:17 GMT -6
Spanish Rice or Red Rice as you called it. Here is a stove top recipe.
1-2 cups uncooked white rice
1/2 onion chopped
1/2 cup chopped bell pepper optional
1-2 cloves fresh garlic chopped or garlic salt
1 tablespoon salt
pepper to taste
1 8 oz can of tomato sauce
3-4 cups water
2-3 tablespoons oil
In a sauce pan add the oil and heat on medium high heat. Add the white rice and stir. Make sure that there is enough oil to coat the rice. Keep stirring until the rice becomes brown. Do not let the rice burn. Have your water ready to pour over the rice once it is brown. Once the rice is brown add the water, onion, green pepper, salt, pepper, garlic, and tomato sauce. Stir and let it come to a boil. Reduce the heat to medium and cover. Let cook for about 30-35 minutes stirring every once in a while. If it begins to get to dry add some water.
This is a real Mexican style of rice....Enjoy and let me know if you tried this recipe it is not very hard.
Rose
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