Fix-It and Forget-It Pink Cookbook (65 page)

1. Brown beef and onion in a skillet.
   
2. Drain off drippings.
   
3. Add water, tomato sauce, and taco seasoning.
   
4. Mix well.
   
5. Simmer 15 minutes in skillet.
   
6. Transfer to slow cooker.
   
7. Stir in uncooked macaroni.
   
8. Cover. Cook on High 1½ hours, or on Low 4 hours, or until macaroni are fully cooked but not mushy.
   

Just before serving, top with ­shredded
cheddar cheese
.

Jane Talso,
Albuquerque, NM

4-lb. boneless chuck roast

2 Tbsp. oil

4 cups sliced onions

2 tsp. salt

2 tsp. black pepper

2 tsp. cumin seeds

2 4½-oz. cans peeled, diced green chilies

14½-oz. can peeled, diced tomatoes

8 large tortillas (10-12 inch size)

1 lb. cheddar cheese, shredded

4 cups green,
or
red, enchilada sauce

1. Brown roast on all sides in oil in saucepan. Place roast in slow cooker.
   
2. Add remaining ingredients except tortillas, cheese, and sauce.
   
3. Cover. Cook on High 4-5 hours.
   
4. Shred meat with fork and return to slow cooker.
   
5. Warm tortillas in oven. Heat enchilada sauce. Fill each tortilla with ¾ cup beef mixture and ½ cup cheese. Roll up and serve with sauce.
   

Variation:

Use 2 lbs. ground beef instead of chuck roast. Brown without oil in saucepan, along with chopped onions.

Lori Berezovsky

Salina, KS

Tracy Clark

Mt. Crawford, VA

Mary E. Herr
and
Michelle Reineck

Three Rivers, MI

Marcia S. Myer

Manheim, PA

Renee Shirk

Mt. Joy, PA

Janice Showalter

Flint, MI

1 lb. ground beef

1 cup chopped onions

½ cup chopped green peppers

16-oz. can red kidney beans, rinsed and drained

15-oz. can black beans, rinsed and drained

10-oz. can diced tomatoes with green chilies, undrained

¹
/
₃
cup water

1½ tsp. chili powder

½ tsp. ground cumin

½ tsp. salt

¼ tsp. pepper

1 cup (4 ozs.) shredded sharp cheddar cheese

1 cup (4 ozs.) shredded Monterey Jack,
or
pepper Monterey Jack, cheese

6 flour tortillas (6-7 inches in diameter)

1. Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain.
   
2. Add next 8 ingredients and bring to boil. Reduce heat. Cover and simmer 10 minutes.
   
3. Combine cheeses.
   
4. In slow cooker, layer about ¾ cup beef mixture, one tortilla, and about
   ¹
   /
   ₃
   cup cheese. Repeat layers.
   
5. Cover. Cook on Low 5-7 hours or until heated through.
   
6. To serve, reach to bottom with each spoonful to get all the layers, or carefully invert onto large platter and cut into wedges.
   

Serve with
sour cream
and/or
guacamole
.

Donna Treloar

Muncie, IN

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.
   

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

Rebecca Meyerkorth

Wamego, KS

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.
   

Dawn Day

Westminster, CA

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.
   

Serve with fresh
tortillas
.
lettuce
.
tomatoes
.
cheese
,
and
guacamole
.

Phyllis Attig

Reynolds, IL

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.
   

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