Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (59 page)

Cheese and Chile Enchilada Olé

Donna Treloar

Muncie, IN

Makes 4 servings

Prep Time: 20-30 minutes

Cooking Time: 3-4 hours

Ideal slow-cooker size: 4-qt.

1 large onion, diced

2 cloves garlic, minced

1 Tbsp. vegetable oil

2 lbs. ground beef

1 envelope taco seasoning mix

10 ¾-oz. can cream of mushroom soup

4-oz. can green chilies, diced

12 corn tortillas,
divided

1 cup Mexican-blend cheese, shredded,
divided

1 cup cheddar cheese, shredded,
divided

1. In a large skillet sauté onion and garlic in oil.

2. Add ground beef and brown.

3. Drain off drippings.

4. Add taco seasoning and mix well.

5. In a bowl, combine mushroom soup and green chilies.

6. Spray interior of cooker with cooking spray. Put about 3 Tbsp. soup mixture in bottom of slow cooker.

7. Layer in 3 tortillas, then a layer of ¼ cup soup mixture, then a layer of one-third ground beef mixture, then a layer of ½ cup of combined cheeses.

8. Repeat layers three more times.

9. Cook on Low 3-4 hours.

Serving suggestion: Top each individual serving with
sour cream
,
salsa
,
black olives
, and
green onion
.

Enchilada Casserole

Rebecca Meyerkorth

Wamego, KS

Makes 4 servings

Prep Time: 20 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 3-qt.

1 lb. ground beef

2 10-oz. cans enchilada sauce

10¾-oz. can cream of onion soup

¼ tsp. salt

8½-oz. pkg. flour tortillas, torn,
divided

3 cups (12 ozs.) cheddar cheese, shredded,
divided

1. In skillet, brown beef until no longer pink.

2. Drain off drippings.

3. Stir in enchilada sauce, soup, and salt.

4. Layer one-third of beef mixture into cooker. Follow that with one-third of torn tortillas, and one-third of grated cheese.

5. Repeat layers two times.

6. Cover and cook on Low 6-8 hours, or until heated through, but not dry.

Shredded Beef for Tacos

Dawn Day

Westminster, CA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 4-qt.

2-3-lb. round roast, cut into large chunks

1 large onion, chopped

3 Tbsp. oil

2 serrano chilies, chopped

3 garlic cloves, minced

1 tsp. salt

1 cup water

1. Brown meat and onion in oil. Transfer to slow cooker.

2. Add chilies, garlic, salt, and water.

3. Cover. Cook on High 6-8 hours.

4. Pull meat apart with two forks until shredded.

Serving suggestion: Serve with fresh
tortillas
,
lettuce
,
tomatoes
,
cheese
, and
guacamole
.

Southwestern Flair

Phyllis Attig

Reynolds, IL

Makes 8-12 servings

Prep. Time: 5 minutes

Cooking Time: 9 hours

Ideal slow-cooker size: 4-qt.

3-4-lb. chuck roast,
or
flank steak

1 envelope dry taco seasoning

1 cup chopped onions

1 Tbsp. white vinegar

1¼ cup green chilies

1. Combine meat, taco seasoning, onions, vinegar, and chilies in slow cooker.

2. Cover. Cook on Low 9 hours.

3. Shred meat with fork.

Serving suggestion: Serve with
tortillas
and your choice of grated
cheese
,
refried beans
, shredded
lettuce
, chopped
tomatoes
,
salsa
,
sour cream
, and
guacamole
.

Tostadas

Elizabeth L. Richards

Rapid City, SD

Makes 6-10 servings

Prep. Time: 15 minutes

Cooking Time: 6 hours

Ideal slow-cooker size: 3- to 4-qt.

1 lb. ground beef, browned

2 16-oz. cans refried beans

1 envelope dry taco seasoning mix

8-oz. can tomato sauce

½ cup water

10 tostada shells

1. Combine ground beef, refried beans, taco seasoning mix, tomato sauce, and water in slow cooker.

2. Cover. Cook on Low 6 hours.

3. Crisp tostada shells according to package directions.

4. Divide the beef mixture evenly among the tostada shells.

Serving suggestion: Spread hot mixture on
tostada shells
. Top with shredded
lettuce
, diced
tomatoes
, shredded
cheddar cheese
, sliced
black olives
,
sour cream
,
guacamole
, and
salsa
.

Pecos River Red Frito Pie

Donna Barnitz

Jerks, OK

Makes 6 servings

Prep. Time: 10 minutes

Cooking Time: 8-10 hours

Ideal slow-cooker size: 4-qt.

1 large onion, chopped coarsely

3 lbs. coarsely ground hamburger

2 garlic cloves, minced

3 Tbsp. ground hot red chili peppers

2 Tbsp. ground mild red chili peppers

1½ cups water

1. Combine onion, hamburger, garlic, chilies, and water in slow cooker.

2. Cover. Cook on Low 8-10 hours. Drain.

Serving suggestion: Serve over
corn chips
. Top with mixture of shredded
Monterey Jack
and
cheddar
cheeses.

Nachos

Arlene Miller

Hutchinson, KS

Makes 8 servings