Slow Cooker Enchiladas

March 29, 2015 Leave a Comment

 

Slow Cooker Enchiladas

Slow Cooker Enchiladas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As a busy wife and mother of two young sons, I rely on this handy recipe.  I layer enchilada ingredients in the slow cooker, turn it on and forget about it.  With a bit of spice, these hearty enchiladas are especially nice during the colder months.

                Mary Luebbert                                                                  Benton, Kansas

 

Slow Cooker Enchiladas Recipe

 

Slow Cooker Enchiladas

1 lb. ground beef

1 cup chopped onion

½ cup chopped green pepper

1 can (16 oz.) pinto or kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1/3 cup water

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded sharp cheddar cheese

1 cup (4 oz.) Shredded Monterey Jack cheese

6 flour tortillas (6 inches)

 

In a large skillet, cook the beef, onion and green pepper until meat is NO LONGER “PINK”; drain.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Combine cheeses.

In a 5 quart slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers.  Cover and cook on low 5-7 hours or until heated through.          4 servings

 

(Recipe for Slow Cooker Enchiladas was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Rootin’-Tootin’ Cincinnati Chili

February 26, 2015 Leave a Comment
Rootin'-Tootin' Cincinnati Chili

Rootin’-Tootin’ Cincinnati Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Yes, there’s root beer in this spicy chili, and it adds a nice touch of sweetness.  Serve over spaghetti and let everyone add their own favorite topping.

        Holly Gomez                                                                  Seabrook, New Hampshire

 

Rootin’-Tootin’ Cincinnati Chili  Recipe

 

Rootin’-Tootin’ Cincinnati Chili

1 lb. ground beef

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 can (14.5 oz.) fire-roasted diced tomatoes, undrained

1 cup root beer

2 Tbsp. chili powder

2 Tbsp. tomato paste

2 Tbsp. minced chipotle peppers in adobo sauce

1 Tbsp. ground cumin

1 beef bouillon cube

Hot cooked spaghetti

Optional toppings:  crushed tortilla chips, chopped green onions, shredded cheddar,

and Parmesan cheese

 

In a large saucepan, cook beef, onions and green pepper over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon.  Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.  Serve with spaghetti.  Garnish with chips, green onion and chesses if desired.            4 servings

 

(Recipe for Rootin’-Tootin’ Cincinnati Chili was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Cheesy Meatballs

January 26, 2015 Leave a Comment

 

Cheesy Meatballs

Cheesy Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Can meatballs be lucky?  My guys think so, and they want them for game time.  This beef, sausage and cheese recipe has a bin fan following.

             Jill Hill                                                                                                  Dixon, Illinois

 

Cheesy Meatballs Recipe

 

Cheesy Meatballs

1 egg

½ cup 2% milk

2 Tbsp. dried minced onions

4 Tbsp. chili powder, divided

1 tsp. salt

1 tsp. pepper

1 ½ cup crushed Ritz crushed (about 1 sleeve)

2 lbs. ground beef

1 lb. bulk pork sausage

2 cups shredded process cheese (Velveeta)

1 can (26 oz.) condensed tomato soup, undiluted

2 ½ cups water

1 cup packed brown sugar

 

Preheat oven to 400 F.  In a large bowl, whisk egg, milk, minced onion, 2 tablespoon chili powder, salt and pepper; stir in crushed crackers.  Add beef, sausage and cheese; mix lightly but thoroughly.

Shape mixture into 1 inch balls.  Place meatballs on greased racks in a 15 x 10 x 1 inch baking pans.  Bake 15-18 minutes or until browned.

Meanwhile, in a 5 or 6 quart slow cooker, combine soup, water, brown sugar and remaining chili powder.  Gently stir in meatballs.  Cook covered, on low 4-5 hours or until meatballs are cooked through.         9 dozen

 

(Recipe for Cheesy Meatballs was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Mozzarella Baked Spaghetti

November 1, 2014 Leave a Comment

 

Mozzarella Baked Spaghetti

Mozzarella Baked Spaghetti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This satisfying pasta bake is quick to make and will please young and old alike.  Add a salad and breadsticks, and you’re ready for company.

              Betty Rabe                                                                          Mahtomedi, Minnesota

 

Mozzarella Baked Spaghetti  Recipe

Mozzarella Baked Spaghetti

8 oz. uncooked spaghetti, broken into thirds

1 egg

½ cup milk

½ tsp. salt

½ lb. ground beef

½ lb. Johnsonville Mild Ground Italian Sausage

1 small onion, chopped

¼ cup chopped green pepper

1 jar (14 oz.) meatless spaghetti sauce

1 can (8 oz.) tomato sauce

1 to 2 cups (4 to 8 oz.) shredded part-skim mozzarella cheese

 

Preheat oven to 350 F.   Cook spaghetti according to package directions.

Meanwhile, in a large bowl, beat egg, milk and salt.  Drain spaghetti; add egg mixture and toss to coat.  Transfer to a greased 13 x 9 inch baking dish.

In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer “PINK”; drain.  Stir in spaghetti sauce and tomato sauce.  Spoon over the spaghetti mixture.

Bake, uncovered, 20 minutes.  Sprinkle with the cheese.  Bake 10 minutes longer or until cheese is melted.  Let stand 10 minutes before cutting.             4-6 servings

 

(Recipe for Mozzarella Baked Spaghetti was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Beef Taco Lasagna

September 30, 2014 Leave a Comment
Beef Taco Lasagna

Beef Taco Lasagna

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This recipe makes two big pans.  Freeze one or both to enjoy later.

              Stacey Compton                                                                               Toledo, Ohio

 

Beef Taco Lasagna Recipe

Beef Taco Lasagna

24 lasagna noodles

2 lb. ground beef

2 envelopes taco seasoning

4 egg whites

2 cartons (15 oz. each) ricotta cheese

8 cups (2 lb.) shredded cheddar cheese

2 jars (24 oz. each) chunky salsa

 

Preheat oven to 350 F.  Cook noodles according to package directions.  Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in taco seasoning.  In a small bowl, combine egg whites and ricotta cheese.  Drain noodles.

In each of two 13 x 9 inch baking dishes, layer four noodles, ¾ cup ricotta mixture, half of the beef mixture and 1 1/3 cups cheddar cheese.  Top each with four noodles, ¾ cup mixture, 1 ½ cups salsa and 1 1/3 cups cheese.  Repeat.

Bake, uncovered, 35-40 minutes or until heated through.  Let stand for 10 minutes before cutting.

2 casseroles (8 serving each)

 

(Recipe for Beef Taco Lasagna was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Chili Stew

September 27, 2014 Leave a Comment
Chili Stew

Chili Stew

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This thick zippy stew is loaded with familiar ingredients, such as ground beef, tomatoes, kidney beans and chili beans.  Chili powder and green chilies season it just right.  * This recipe is Diabetic Friendly! *

           Amy Short                                                                                           Lesage, West Virginia

 

Chili Stew Recipe

Chili Stew

1 lb. ground beef

1 medium onion, chopped

1 small green pepper, chopped

2 cans (16 oz. each) hot chili beans, undrained

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 ¼ oz.) whole kernel corn, drained

1 can (14 ½ oz.) diced tomatoes with garlic and onion

1 can (8 oz.) tomato sauce

1 can (4 oz.) chopped green chilies

2 Tbsp. chili powder

½ tsp. Salt

 

In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer PINK; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.         10 servings

 

(Recipe for Chili Stew was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Southwestern Backyard Burgers

June 14, 2014 Leave a Comment

 

Southwestern Backyard Burgers

Southwestern Backyard Burgers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Whether you’re in the stadium parking lot or on your patio, these southwestern-style burgers are great on the grill.  Sometimes I make six patties rather than eight out of the ingredients, because I like my burgers bigger.

             Robert Hodges                                                                  San Diego, California

 

Southwestern Backyard Burgers Recipe

Southwestern Backyard Burgers

1 can (4 oz.) chopped green chilies

¼ cup Worcestershire sauce

½ tsp. hickory smoke, optional

½ cup crushed butter-flavored crackers (about 12 crackers)

4 ½ tsp. chili powder

3 tsp. ground cumin

½ tsp. salt

½ tsp. pepper

2 lbs. ground beef

½ lb. bulk pork sausage

6 or 8 slices pepper jack cheese

6 or 8 sesame seed hamburger buns, split

Lettuce leaves and tomato slices

Toppings of your choice

 

In a large bowl, combine the first eight ingredients.  Crumble beef and sausage over mixture and mix well.  Shape into 6 or 8 patties.

Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink.  Top with cheese.  Grill 1 minute longer or until cheese is melted.

Grill buns, cut side down, for 1-2 minutes or until toasted.  Serve burgers on buns with lettuce, tomato and topping.             6-8 servings

 

(Recipe for Southwestern Backyard Burgers was on www.tasteofhome.com, 2014

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Favorite Mexican Lasagna

May 19, 2014 Leave a Comment

 

Favorite Mexican Lasagna

Favorite Mexican Lasagna

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Tortillas replace lasagna noodles in this beef casserole with a south-of-the-border twist.  With salsa, enchilada sauce, chilies, cheese and refried beans, it’s a fiesta of flavors.

            Tina Newhauser                                                               Peterborough, New Hampshire

 

Favorite Mexican Lasagna Recipe

Favorite Mexican Lasagna

1 ¼ lb. ground beef or turkey

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 oz.) refried beans

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) enchilada sauce

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

¼ tsp. pepper

6 flour tortillas (10 inches)

3 cups (12 oz.) shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Slice ripe olives, guacamole, chopped tomatoes and sour cream, optional

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.

Spread I cup meat mixture in a greased 13 x 9 inch backing dish.  Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese.  Repeat layer.  Top with remaining tortillas and meat mixture.

Cover and bake at 375 F. for 30 minutes.  Uncover; sprinkle with remaining cheese and top with tortilla chips.

Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with olive, guacamole, tomatoes and sour cream if desired.        12 serving

 

(Recipe for Favorite Mexican Lasagna was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Hearty Beef & Bean Chili

April 3, 2014 Leave a Comment
Hearty Beef & Bean Chili

Hearty Beef & Bean Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The slow cooker makes this chili ideal for entertaining.  A few minutes of prep and then it cooks away while you can attend to other party details.  Your guests will really enjoy this nicely seasoned hearty dish.

         Jan Wagner-Cuda                                                           Deer Park, Washington

 

Hearty Beef & Bean Chili Recipe

Hearty Beef & Bean Chili

2 lbs. ground beef

6 cans (16 oz. each) hot chili beans, undrained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1 can (8 oz.) tomato sauce

¼ cup chopped onion

2 Tbsp. molasses

1 tsp. salt-free Southwest chipotle seasoning blend

1 tsp. Worcestershire sauce

½ tsp. salt

½ tsp. ground cumin

½ tsp. chili powder

In a large skillet, cook beef over medium heat until no longer pink; drain.  Transfer to a 6 quart slow cooker.

Stir in the remaining ingredients.  Cover and cook on low for 6-8 hours or until heated through.

14 servings (3 ½ quarts)

 

(Recipe for Hearty Beef & Bean Chili was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Santa Fe Chili

March 21, 2014 Leave a Comment

 

Santa Fe Chili

Santa Fe Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers.  My family has been enjoying it for years.

          Laura Manning                                                                                Lilburn, Georgia

 

Santa Fe Chili Recipe

Santa Fe Chili

2 lb. ground beef

1 medium onion, chopped

2 cans (16 oz. each) kidney beans, rinsed and drained

2 cans (15 oz. each) black beans, rinsed and drained

2 cans (15 oz. each) pinto beans, rinsed and drained

3 cans (7 oz. each) white corn, drained

1 can (14.5 oz.) diced tomatoes, undrained

1 can (10 oz.) diced tomatoes and green chilies

1 can (11.5 oz.) V8 juice

2 envelopes ranch salad dressing mix

2 envelopes taco seasoning

Sour cream, shredded cheddar cheese and corn chips, optional

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Transfer to a 5 or 6 quart slow cooker.  Stir in beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.

Cover and cook on high for 4-6 hours or until heated through.  Serve with sour cream, cream cheese and corn chips if desired.        16 servings (4 quarts)

 

(Recipe for Santa Fe Chili was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,
« Older Posts

To the Top