Fix-It and Forget-It Pink Cookbook (12 page)

Annabelle Unternahrer

Shipshewana, IN

1 lb. ground beef, browned, crumbled fine, and drained

2 15-oz. cans refried beans

2 10-oz. cans diced tomatoes and chilies

1 pkg. taco seasoning

1 lb. Velveeta cheese, cubed

1. Combine ground beef, beans, tomatoes, and taco seasoning in slow cooker.
   
2. Cover. Cook on Low 3-4 hours, or on High 1½ hours.
   
3. Add cheese. Stir occasionally. Heat until cheese is melted.
   

Serve with
tortilla chips
.
This can be a main dish when served alongside a soup.

Sharon Anders

Alburtis, PA

15-oz. can refried beans, drained and mashed

½ lb. ground beef

3 Tbsp. bacon drippings

1 lb. American cheese, cubed

1-3 Tbsp. taco sauce

1 Tbsp. taco seasoning

dash of garlic salt

tortilla chips

1. In skillet, brown beans and ground beef in bacon drippings. Pour into slow cooker.
   
2. Stir in cheese, taco sauce, taco seasoning, and garlic salt.
   
3. Cover. Cook on High 45 minutes, or until cheese is melted, stirring occasionally. Turn to Low until ready to serve, up to 6 hours.
   

Kim Stoltzfus

New Holland, PA

1 lb. ground beef

1 can chili, without beans

1 lb. mild Mexican Velveeta cheese, cubed

1. Brown beef, crumble into small pieces, and drain.
   
2. Combine beef, chili, and cheese in slow cooker.
   
3. Cover. Cook on Low 1-1½ hours, or until cheese is melted, stirring occasionally to blend ingredients.
   

Serve warm with
taco
or
tortilla chips
.

Julia Lapp

New Holland, PA

1 lb. ground beef, browned and crumbled into small pieces

½ tsp. salt

½ cup chopped green ­peppers

¾ cup chopped onion

8-oz. can tomato sauce

4-oz. can green chilies, chopped

1 Tbsp. Worcestershire sauce

1 Tbsp. brown sugar

1 lb. Velveeta cheese, cubed

1 Tbsp. paprika

red pepper to taste

1. Combine beef, salt, green peppers, onion, tomato sauce, green chilies, Worcestershire sauce, and brown sugar in slow cooker.
   
2. Cover. Cook on Low 2-3 hours. During the last hour, stir in cheese, paprika, and red pepper.
   

Serve with
tortilla chips
.

Variation:

Prepare recipe using only
¹
/
₃
-½ lb. ground beef.

Ruth Hofstetter

Versailles, MO

Paula King

Harrisonburg, VA

1 lb. ground beef, browned, crumbled fine, and drained.

2 lbs. Velveeta cheese, cubed

10-oz. can tomatoes with chilies

1 tsp. Worcestershire sauce

½ tsp. chili powder

1. Combine all ingredients in slow cooker. Mix well.
   
2. Cover. Cook on High 1 hour, stirring occasionally until cheese is fully melted.
   
3. Serve immediately, or turn to Low for serving up to 6 hours later.
   

Serve with
tortilla
or
corn chips
.

Variation:

For a thicker dip, make a smooth paste of 2 Tbsp. flour mixed with 3 Tbsp. cold water. Stir into hot dip after Step 2.

Michelle Strite

Harrisonburg, VA

1½ lbs. ground beef, browned, crumbled fine, and drained

1 pkg. taco seasoning mix

10-oz. jar salsa

1 lb. Velveeta cheese, cubed

¼ cup chopped onion

1. Combine all ingredients in slow cooker.
   
2. Cover. Heat on Low for 2-3 hours.
   

Serve with
tortilla chips

Variation:

The recipe can be made with half the amount of meat called for, if you prefer.

Karen Stoltzfus

Alto, MI

1 lb. ground beef

2 lbs. American cheese, cubed

16-oz. jar salsa (mild, ­medium,
or
hot, ­whichever you prefer)

1 Tbsp. Worcestershire sauce

1. Brown beef, crumble into small pieces, and drain.
   
2. Combine beef, cheese, salsa, and Worcestershire sauce in slow cooker.
   
3. Cover. Cook on High 1 hour, stirring occasionally until cheese is fully melted.
   
4. Serve immediately, or turn to Low for serving up to 6 hours later.