Crockpot Enchiladas

Crockpot Enchiladas

1 lb. ground beef
1 small onion, chopped
1 small green pepper, chopped
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes with green chilies, undrained
1/3 C. water
1 tsp. chili powder
½ tsp. cumin
Salt and pepper to taste
2 C. Mexican blend cheese, shredded
6 small flour tortillas

In a skillet cook ground beef, onion and green pepper until beef is browned and the vegetables are tender. Add the beans, tomatoes, water and seasonings; bring to a boil then reduce heat and simmer for 10 minutes. In a crockpot layer 1/3rd of the beef, 1/3rd or the tortillas, and ½ C of the cheese. Repeat layers until all ingredients are used, placing any remaining cheese on top. Cover and cook on low for 4-6 hours or until heated through.

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Crockpot Cantonese Pork and Vegetable Fried Rice

Crockpot Cantonese Pork
2 pounds pork cut into strips
2 tablespoons vegetable oil
1 onion, thinly sliced
2 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can tomato sauce
3 tablespoons brown sugar
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons salt
2 tablespoons Worcestershire sauce

In a heavy skillet, heat oil over medium high heat. Add pork strips and brown. Drain off excess fat. Place meat, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt, and Worcestershire sauce in a slow cooker. Cook on low for 6 to 8 hours or until done..

Vegetable Fried Rice
1 C brown rice
1 egg
2 Tbsp. oil
2 garlic cloves, minced
1 tsp. ground ginger
1 C frozen peas
3 green onions, sliced
2 Tbsp. soy sauce
1 Tbsp. sesame oil

Cook rice according to package directions, when done cooking allow to cool slightly. Scramble egg in a small skillet and set aside. In a large skillet heat oil, add rice and stir fry for about 8 minutes, stirring occasionally. Add garlic and ginger and cook 2-4 minutes more until garlic is softened. Stir in peas and green onions and cook until heated through. Add soy sauce and sesame oil, toss to coat and then serve.

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Loaded Baked Potato Bar and Crockpot Chili

 Loaded Baked Potatoes

6 large baking potatoes (or as many as you need)

1 recipe crockpot chili or 2 cans chili, heated

shredded cheddar cheese, sour cream, cilantro, chopped tomatoes, jalapenos, chopped green onions, diced white onions or any other desired toppings

salt and pepper

non stick cooking spray

Spray potatoes with non stick cooking spray. Coat with coarsely ground salt and pepper.

Oven Method: Poke several times with a fork, wrap in aluminum foil and cook at 350 degrees until centers are hot and tender, about 1 hour.

Crockpot Method: prick potatoes with a fork several times, wrap in aluminum foil and cook in the slow cooker for 3-4 hours on high or 6-7 hours on low.

Microwave Method: prick them with a fork and start with 6 minutes, checking them regularly to see if they are done

Cut open and slightly mash insides of potatoes (leave insides in potato). Top with desired toppings.

Crockpot Chili

3 C dry red beans

10 C water

1 lb. ground beef

1 onion, chopped

3 cloves garlic minced

2 Tbsp chili powder

1 (10 oz) can tomatoes with green chilies, drained

Place beans and water in a crockpot and let soak overnight. Let cook all day on low or until beans are tender. Drain off a majority of the water off of the beans. Cook ground beef, onion, and garlic in a skillet when fully cooked add to the crockpot. Add chili powder and tomatoes, stir and let cook on low until done about 1-3 hours.

 

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