Fix-It and Forget-It Pink Cookbook (66 page)

Elizabeth L. Richards

Rapid City, SD

1 lb. ground beef, browned

2 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.
   

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

Donna Barnitz

Jerks, OK

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.
   

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

Arlene Miller

Hutchinson, KS

1 lb. ground beef

¼ cup diced onions

¼ cup diced green peppers

1 pint taco sauce

1 can refried beans

10¾-oz. can cream of mushroom soup

1 envelope dry taco seasoning

salt to taste

2 cups Velveeta,
or
cheddar, cheese

1. Brown ground beef, onions, and green peppers in saucepan. Drain.
   
2. Combine all ingredients in slow cooker.
   
3. Cover. Cook on High 1 hour, stirring occasionally until cheese is fully melted.
   

Pour into serving bowl, or turn to Low to keep warm and serve from cooker with
tortilla chips
,
lettuce
,
tomatoes
,
and
sour cream
.

Jeanne Heyerly

Chenoa, IL

16-oz. can cream-style corn

1 cup cornmeal

½ tsp. baking soda

1 tsp. salt

¼ cup oil

1 cup milk

2 eggs, beaten

½ cup taco sauce

2 cups shredded cheddar cheese

1 medium onion, chopped

1 garlic clove, minced

4-oz. can diced green chilies

1 lb. ground beef, lightly cooked and drained

1. Combine corn, cornmeal, baking soda, salt, oil, milk, eggs, and taco sauce. Pour half of mixture into slow cooker.
   
2. Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture.
   
3. Cover. Cook on High 1 hour and on Low 3½-4 hours, or only on Low 6 hours.
   

Jeannine Janzen

Elbing, KS

¾ cup cornmeal

1½ cups milk

1 egg, beaten

1 lb. ground beef, browned and drained

1 envelope dry chili seasoning mix

16-oz. can diced tomatoes

16-oz. can corn, drained

1 cup grated cheddar cheese

1. Combine cornmeal, milk, and egg.
   
2. Stir in meat, chili seasoning mix, tomatoes, and corn until well blended. Pour into slow cooker.
   
3. Cover. Cook on High 1 hour, then on Low 3 hours.
   
4. Sprinkle with cheese. Cook another 5 minutes until cheese is melted.
   

Marcella Stalter

Flanagan, IL

3-lb. chuck roast

2 cups water

½ cup soy sauce

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. garlic powder

1 bay leaf

3-4 whole peppercorns

1. Place roast in slow cooker. Add water, soy sauce, and seasonings.
   
2. Cover. Cook on High 5-6 hours, or until beef is tender.
   
3. Remove beef from broth. Shred with fork. Keep warm.
   
4. Strain broth. Skim fat. Pour broth into small cups for dipping.
   

Serve beef on
French rolls
.

Note:

If you have leftover broth, freeze it to use it later for gravy or as a soup base.

Carol Findling

Princeton, IL