Fix-It and Forget-It Christmas Cookbook (61 page)

diced jalapeño peppers to taste

1 tsp. salt

¼ tsp. pepper

1 Tbsp. chili powder

3 dashes Tabasco sauce

grated cheddar cheese

1. Brown ground beef in skillet, stirring frequently to break up clumps. Continue cooking until meat is no longer pink. Reserve drippings and transfer beef to slow cooker.

2. Sauté onions, pepper, celery, and garlic in drippings in skillet. Transfer to slow cooker.

3. Add remaining ingredients except cheese to slow cooker. Mix well.

4. Cover. Cook on Low 3-4 hours.

5. Sprinkle individual servings with grated cheese.

Serving suggestion: Serve with
tortilla chips
.

Tortilla Bake

Kelly Evenson

Pittsboro, NC

Makes 6-8 servings

Prep. Time: 20 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 3-qt.

1½ lbs. ground beef,
divided

oil

10¾-oz. can cheddar cheese soup

1½-oz. pkg. dry taco seasoning mix

8 corn tortillas,
divided

3 medium tomatoes, coarsely chopped,
divided

Toppings:

sour cream

grated cheese

thinly sliced green onions

cut-up bell peppers

diced avocado

shredded lettuce

1. Brown ground beef in skillet, in oil if needed. Stir frequently to break up clumps. Continue cooking until no pink remains in meat. Drain off drippings. Set aside meat in skillet.

2. Combine soup and taco seasoning in bowl.

3. Cut each tortilla into 6 wedges.

4. Spoon one-quarter of ground beef into slow cooker.

5. Top with one-quarter of all tortilla wedges.

6. Spoon one-quarter of soup mixture over tortillas.

7. Top with one-quarter of tomatoes.

8. Repeat layers 3 times.

9. Cover. Cook on Low 3-4 hours.

10. To serve, spoon onto plates and offer toppings as condiments.

We call the local assisted-living facility and ask for names and a list of gift ideas for 3 people who live in the facility but who don’t usually get visitors at Christmas-time. Then on Christmas Day, our family delivers the gifts and visits with each person. Our kids are learning that Christmas is not all about them.

Kendra Dreps, Liberty, PA

Three-Bean Burrito Bake

Darla Sathre

Baxter, MN

Makes 6 servings

Prep. Time: 30 minutes

Cooking Time: 4-5 hours

Ideal slow cooker size: 4-qt.

1 onion, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

1 Tbsp. oil

16-oz. can pinto beans, drained

16-oz. can kidney beans, drained

15-oz. can black beans, drained

4-oz. can sliced black olives, drained

4-oz. can green chilies, undrained

2 15-oz. cans diced tomatoes, undrained

1 tsp. chili powder

1 tsp. ground cumin

6-8 6” flour tortillas,
divided

2 cups shredded Colby Jack cheese,
divided

1. Sauté onions, green peppers, and garlic in large skillet in oil.

2. Add beans, olives, chilies, tomatoes, chili powder, and cumin to skillet. Stir together well.

3. In greased slow cooker, layer ¾ cup vegetables, followed by a tortilla, followed by ⅓ cup cheese.

4. Repeat layers until all those ingredients are used, ending with vegetable sauce on top.

5. Cover. Cook on Low 4-5 hours.

Serving suggestion: Serve with dollops of
sour cream
on individual servings.

Taco Casserole

Marcia S. Myer

Manheim, PA

Makes 6 servings

Prep. Time: 25 minutes

Cooking Time: 3-4 hours

Ideal slow cooker size: 3-qt.

1½ lbs. ground beef

oil

14½-oz. can diced tomatoes with chilies

10¾-oz. can cream of onion soup

1 envelope dry taco seasoning mix

¼ cup water

6 corn tortillas, cut in ½” strips

½ cup sour cream

1 cup shredded cheddar cheese

2 green onions, sliced,
optional

1. Brown beef in skillet, in oil if needed. Stir frequently, breaking up clumps. Continue cooking until no pink remains in meat. Drain off drippings.

2. Place beef in slow cooker.

3. Stir in tomatoes, soup, seasoning mix, and water in slow cooker. Mix together well.

4. Stir in tortilla strips.

5. Cover. Cook on Low 3-4 hours.

6. Spread sour cream over casserole. Sprinkle with cheese.

7. Cover. Let stand 5 minutes until cheese melts.

8. Remove cover. Garnish with green onions. Allow to stand 15 more minutes before serving.

Casserole Verde

Julia Fisher

New Carlisle, OH

Makes 6 servings

Prep. Time: 35 minutes

Cooking Time: 2-3 hours

Ideal slow cooker size: 4-qt.

1 lb. ground beef

1 small onion, chopped

⅛ tsp. garlic powder

oil

8-oz. can tomato sauce

⅓ cup chopped black olives

4-oz. can sliced mushrooms, drained

8-oz. container sour cream

8-oz. container cottage cheese

4¼-oz. can chopped green chilies, drained

12-oz. pkg. tortilla chips,
divided

8 oz. Monterey Jack cheese, grated,
divided

1. Brown ground beef, onions, and garlic in skillet, in oil if needed. Stir frequently to break up clumps. Continue cooking until no pink remains in meat. Drain off drippings.

2. Add tomato sauce, olives, and mushrooms to meat in skillet.

3. In a separate bowl, combine sour cream, cottage cheese, and green chilies.

4. In slow cooker, layer in one-third of chips, followed by half the ground beef mixture.

5. Follow with a layer of half the sour cream mixture and half the shredded cheese.

6. Repeat all layers, except reserve last third of chips to add just before serving.

7. Cover. Cook on Low 2-3 hours.

8. Ten minutes before serving time, scatter reserved chips over top and continue cooking, uncovered.