Crock Pot Stuffed Peppers

Usually when I suggest I have Stuffed Peppers for dinner, I get groans from the family.  I finally decided I was going to make them anyway.  There were gobbled up in no time.  This was a very tasty recipe that required little prep time. The peppers are stuffed with a ground beef, rice, cheese, Rotel mixture seasoned with onion, salt, pepper, and Worcestershire sauce. The peppers are cooked on low for about 6 hours in the crock pot.  About 15 minutes before serving they are topped with cheese.  Delicious.

The family really enjoyed this dish.  I see more Stuffed Peppers for dinner in our future.

CROCK POT STUFFED PEPPERS

From The Country Cook

Ingredients

6 bell peppers

1 lb lean ground beef (90/10)

1 cup cooked rice

1 (10 oz) can Rotel, or tomato sauce

1 cup pimiento cheese (or shredded cheese)

1 tsp dried minced onion

1 tsp salt

1/2 tsp black pepper

1 tsp Worcestershire sauce

shredded cheese, for topping

Instructions

1. In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.

2. Cut the tops off the peppers and remove the ribs and seeds.

Add 1/4 cup water into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)

3. Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.

4. Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.

About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.

Serves 6

Mexican Lasagne

Who doesn't like Lasagne.  Layers of goodness in one dish.  This dish is a spin off of the original Italian Lasagne.  Tortillas, seasoned ground beef, refried beans, cheese and a semi spicy sauce.  Just like the traditional lasagne only with a South of the Border  twist.

Mexican Lasagne

From Simply Recipes

INGREDIENTS

Extra virgin olive oil

1 1/4 pounds ground beef or ground turkey

1 teaspoon salt

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander seeds

1/4 teaspoon cayenne

1 14-oz can refried pinto beans (or you can make your own refried beans)

2 medium onions, chopped (about 2 1/2 cups)

1 red bell pepper, stem and seeds removed, chopped (about 1 cup)

3 garlic cloves, peeled and minced

1 28-oz can crushed or diced tomatoes, preferably "Fire Roasted"

1 7-oz can diced green Anaheim chiles

1/2 teaspoon dried oregano

12 (6-inch) corn tortillas (choose sturdy tortillas mad with yellow corn)

2 cups coarsely grated Monterey Jack cheese (about 8 oz)

2 cups coarsely grated mild cheddar cheese (about 8 oz)

To serve:

Sour cream

Avocado

Cilantro

Iceberg lettuce

METHOD

1 Brown the ground beef: Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it.

Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 tablespoons of olive oil.

Do not stir the meat unnecessarily. Allow the meat to brown on one side, and then stir it so the other side can be browned.

As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the pan.

Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.

2 Sauté onions, bell peppers, garlic, add tomatoes, chiles, oregano: Add another tablespoon of olive oil to the empty pan used to cook the meat and set over medium heat.

Add the onions and chopped bell peppers. Cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute.

Add the diced tomatoes, green chiles and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas.

3 Cook the tortillas: While the sauce is simmering, soften the tortillas by frying them in a little oil. In a 9-inch skillet, heat 1/2 cup olive oil on medium high heat until it is sizzling hot, but not smoking.

Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don't get crisp.

Remove the tortillas with a metal spatula or tongs and place on a plate lined with paper towels to soak up the excess oil.

4 Preheat oven: Preheat oven to 350°F and lightly oil a 9x13-inch glass or ceramic baking dish.

5 Assemble the casserole: In baking dish, arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely).

(If you don't have time to pre-soften the tortillas, coat the bottom of the pan with some olive oil and spread a little sauce over the bottom before adding the tortillas.)

Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.

Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas.

6 Bake: Bake casserole on the middle rack in the oven at 350°F for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling.

7 Cool and serve: Let the casserole stand for 10-15 minutes before serving.

Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

Serves 8

Beef and Cheese Crunch Wraps

These  Crunch Wraps are perfect for when you don't know what to make for dinner or you are running short on time.  Start by taking a large flour tortilla and in the center place some cheese, the taco meat and bean mixture, avocados, more cheese.  Fold and place on a baking sheet.  Bake until golden brown, flip, brown, and serve.  You can serve them with salsa, sour cream, lettuce, tomatoes, or simply eat them as they are.  Either way, they are delicious.

Beef and Cheese Crunch Wraps

From Our Best Bites

Ingredients

1 lb ground beef
1 packet taco seasoning, OR homemade taco seasoning
1 can black beans, drained and rinsed
2 cups shredded Pepperjack cheese (or Jack or Cheddar), more if desired!
2 medium-large avocados (or you can sub store-bought guac)
8 burrito-size tortillas
oil or cooking spray

Instructions

Place a sheet pan in the oven and preheat oven to 400 degrees.

Preheat large skillet to medium heat.  Brown ground beef and drain fat if necessary (shouldn’t be necessary if using lean ground beef).  Add taco seasoning and stir to combine . If you’re using store-bought taco seasoning sometimes it requires a little water in the pan as well, just make it according to the packet instructions.

Add black beans and stir to combine.

Lay out 8 tortillas on large work surface.  Place a small handful of cheese in the center of each tortilla, spreading it out in about a 3-inch circle in the center.  You can make these as cheesy as you like!  At minimum, use about 1/4 cup shredded cheese on each crunch wrap.  You’ll use half of that amount on the bottom layer of the filling, and place the other half on top.

 Divide the beef and bean mixture between the tortillas, spooning it on top of the cheese.  Slice or dice your avocado and place on top of the beef mixture.

Top with another little handful of cheese.

Wrap each crunch wrap: Fold the top of a tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have 5 to 6 folds). Flip the crunchwrap over and repeat with the remaining tortillas.

Drizzle oil of choice  on each one and use clean hands to gently massage on both sides of wraps.

Remove sheet pan from oven and place crunch wraps seam-side down on pan. (Be careful, it’s hot!).  Bake for 10 minutes and then flip wraps over and cook for another 10 minutes or until toasty and golden on the outside.

If desired, cut in half and add toppings before eating (shredded lettuce, onions, fresh tomatoes, etc.) . Or simply eat as-is!  These are also amazing dipped in Lime-Cilantro Ranch, or Plain Ranch or simply sour cream.

Skillet Directions:  Simply heat a large skillet or griddle to medium heat.  Instead of brushing crunch wraps with oil, simply add some to the pan (or non-stick spray works great here as well) and cook on both sides until toasted and golden.
FREEZER INSTRUCTIONS:  After brushing with oil, place Crunch Wraps on a parchment-lined pan in a single layer and freeze until solid.  After frozen, they can be stacked in a container or zip top bag.  You can separate the crunch wraps with parchment to ensure they don’t stick together.  To bake from frozen, don’t worry about preheating your pan, simply preheat the oven to 400 and bake for about 15 minutes on first side (check to see if they’re browned before you flip) and 10-15 on the second.  You can eyeball it, you just want them toasted on both sides!

Serves 8

Beef Enchiladas

Last night I made Beef Enchiladas for dinner.  They were fantastic.  I flavored the ground beef with taco seasoning and a little enchilada sauce.  Added some green chili and I was set to make the enchiladas.  Using a small flour tortillas (fajita size), I spooned the filling on the tortillas,sprnkeld with cheese and rolled.  I put the seam side down in the prepared baking dish.  Baked for about 25 minutes in a 375 degree oven.  Once done, I let them cool for about 10 minutes and then served.  An easy and delicious meal prepared in minutes.
I had a hard time getting a picture as the family started serving themselves while I got my camera.


Beef Enchiladas
From Pillsbury Adapted by From My Southwest Kitchen

Ingredients
1 lb lean (at least 80%) ground beef
2 cans (10 oz each)  enchilada sauce, red, green or use both for Christmas
1 package Taco Seasoning
1 can (4.5 oz)  chopped green chiles
1 package (8.2 oz) flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Mexican cheese (6 oz)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the Taco Seasoning.  Mix well.  Add the chopped green chili.
3. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
4. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Serves 5-6

Slow Cooker Cowboy Beans

Beans are a perfect side dish.  They go good with anything you cook.  This recipe is exceptionally delicious and very easy to make.  You use canned beans cooked in a sauce with ketchup, ground beef, bacon, brown sugar and some liquid smoke.   These beans can also be a meal by themselves. Serve them with some cornbread or biscuits.  What could be easier.

Slow Cooker Cowboy Beans
From Mom On Time Out
Ingredients

1 lb lean ground beef
12 oz bacon
1 med onion diced
16 oz can kidney beans drained and rinsed
16 oz can white beans drained and rinsed
32 oz pork 'n beans
1 cup ketchup
1/4 cup brown sugar
1 to 2 tbsp liquid smoke

Instructions

1. In a large skillet, brown ground beef. Drain and set aside.
2. Add bacon to the skillet and cook 5 to 7 minutes or until cooked through, stirring frequently.
3. Add onions and cook an additional 4 to 5 minutes or until onions are soft and translucent.
4. Add ground beef and bacon mixture to a large 6 quart slow cooker.
5. Add pork 'n beans, drained kidney and white beans, ketchup, brown sugar and liquid smoke.
6, Stir gently to combine. Place lid on slow cooker and cook on low for 4 to 5 hours or on high 2 to 3 hours, stirring as needed. If the mixture seems a little dry, add a few tablespoons of water.
Serve with tortillas chips, corn chips, sour cream, cheese, whatever you want. Anything goes!

Serves 12

Crescent Taco Ring

I  love quick dinners that come together with little effort.  I can take my family's favorite dinners and add a little twist with little effort or cost and create a whole new meal.   The recipe below is one of those meals.  It combines taco ingredients with crescent rolls to make a tasty meal.

 You begin by preparing the taco filling.  Next, you arrange the crescent rolls on a baking sheet lined with parchment paper in a circular manner.  Place the taco filling  on the crescent rolls and  fold  over the filling.  Top with additional cheese and bake until golden brown.  Let cool for a few minutes and serve.


Crescent Taco Ring
From Pillsbury

Ingredients

1 lb ground beef
1 package (1 oz) taco seasoning mix
1/2 cup water
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz each)  refrigerated crescent dinner rolls
Cheddar  cheese for sprinkling over wreath
Shredded lettuce, avocados, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Directions

1.  Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
2.  Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
3.  Spoon beef mixture on the half of each triangle closest to center of ring.
4.  Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it.  Repeat around ring until entire filling is enclosed (some filling might show a little).  Sprinkle with additional cheddar cheese.
5.  Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Serves 6

Deb Wise's Tamale Pie Mix-Up

Tamale Pie  is a great tasting casserole full of southwestern flavor.  You have green chili, chili powder, corn, garlic, and black olives  just to name a few ingredients that make this casserole delicious.   This recipe is very easy to prepare.  All of the ingredients except the cheese are combined together and baked for about 1 hour. Remove from the oven and  sprinkle with cheese and bake for about 5 more minutes and dinner is done.   Perfect for large gatherings or when you need something easy and quick for the family.

Deb Wise's Tamale Pie Mix-Up
From Southern Living Magazine Adapted Slightly by From My Southwest Kitchen

Ingredients

• 2 cups whole milk

• 1 cup plain yellow cornmeal 

• 1 tablespoon vegetable oil 

• 1 teaspoon onion powder

• 1 tablespoon minced garlic (about 3 garlic cloves) 

• 1 (4-ounce) can diced green chile

• 1 pound ground beef 

• 2 cups tomato sauce 

• 1 cup frozen or drained canned corn 

• 1 cup cup drained canned sliced black olives 

• 2 tablespoons plus 1 tsp. chili powder 

• 2 teaspoons kosher salt 

• 1/2 teaspoon black pepper 

• 6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups) 

• Sour cream (optional) 

• Chopped fresh cilantro (optional) 

Directions:

1. 1. Preheat oven to 350°F. Stir together milk and cornmeal; set aside.
   2. Heat oil in a large skillet over medium-high. Add beef to skillet and break the beef up as it cooks. Cook until all pink is gone. Add  garlic,  onion powder, and green chile.  Cook until fragrant about 30 seconds.  
   3. Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives,chili powder, salt, and black pepper. Transfer to a lightly greased 13x9inch glass or ceramic baking dish. 
   4. Bake in preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.
   
   Serves 8
   
   

Crock Pot Hearty Beef and Pasta Soup

I love this soup recipe.  Why you ask - because it is that perfect meal to prepare when you have a busy day ahead of you or you would just like a day to relax a bit.  Most of the ingredients are placed in a slow cooker except for a can of beans, pasta and cheese.  You add those ingredients about 30 minutes before you are going to serve the soup. 

Another reason to love this soup is the taste.  It is a very satisfying soup that is truly delicious.  All of the ingredients work well together with not having one overpower the other.  For example, having too many beans in soup.  With this soup - that is not the case. 

So on your next busy day or when you just want to have a day for yourself bring out the crock pot and enjoy a bowl of this soup.



Crock Pot Hearty Beef And Pasta Soup
From Slow Cooker Kitchen Adapted Slightly From My Southwest Kitchen

Special Equipment: Crock pot 6-quart

Ingredients:
1 pound lean ground beef
2 whole carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves of garlic, minced
1 (28-ounce) can crushed tomatoes
2 (14.5 - ounce ) cans beef broth
1 teaspoon oregano
1 teaspoon dried basil
Salt and pepper
1 (15-ounce) can red kidney bean, drained and rinsed
1 cup  dry ditalini pasta  
Fresh Parmesan cheese

Directions:
1. In a skillet brown ground beef and drain fat.  Add the ground beef to the crock pot.  Stir well.
2. Add the carrots, celery, onion, garlic, tomatoes, beef broth, oregano,  and basil to the crock pot. 
3. Cover the crock pot and cook soup on low for 7-8 hours or on high 3-4 hours. 
4. About 30 minutes before serving time taste and season the soup with salt and pepper.  Add the beans and pasta.  Stir well and cover the crock pot.  Cook  for 30 minutes.
5.  Check pasta for doneness after 30 minutes.  If needed, cook a few minutes more.  
6. Ladle the soup into bowls and serve with grated Parmesan cheese on top.

Serves 6-8

Taco Braid

Today's recipe is a twist on a family favorite - tacos.   It is very easy to make and is kind to your budget.  You take pizza dough, cut it in strips across but not all the way, add some seasoned taco meat and fold the strips over.  Top with some cheese and bake.  Remove form the oven and serve.  I served the Taco Braid with some tomatoes, lettuce, sour cream, and salsa.

This recipe is delicious and very easy to make.  It is a family favorite at my house.  Perfect for those days when you are busy and have very little time to cook.  This dish would also be perfect for a Cinco de Mayo Party or a pot luck.


Taco Braid
From Tip Hero Adapted by From My Southwest Kitchen


Ingredients:
  1 can refrigerated pizza dough
  2 tablespoons olive oil
  ¾ pound ground beef
  1 package Taco Seasoning
  1 cup Mexican blend shredded cheese, divided
  1 tomato, diced
  1 ½ cups chopped lettuce
  Sour cream and salsa for serving

Directions:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. In a large skillet, add the ground beef and taco seasoning, and fully cook the ground beef.
3. Once it’s fully-cooked, drain the ground beef and set aside.
4. Unroll the pizza dough onto parchment paper. On both sides, cut equal strips, going about 1 ½ into the dough but NOT all the way from side to side. The dough should look like it has fringe.
5. Layer the ground beef  and 3/4 cup of cheese in the center of the dough.
6. Braid the dough strips over the top of the filling, so that the filling is almost fully-encased in the dough.
7.  Sprinkle the remaining cheese on top of the braid.  Slide the braided loaf onto a baking sheet. Bake for 25 to 30 minutes, until browned on top.
8.  Serve with garnish of  tomatoes, lettuce, sour cream and salsa.

Makes 6 servings