CHEAP FREE STANDING COOKERS

CHEAP FREE STANDING COOKERS. COOK COUNTY ILLINOIS RECORDER OF DEEDS. MEDITERRANEAN DIET COOKBOOK.

SLOW COOKER GROUND BEEF. SLOW COOKER


SLOW COOKER GROUND BEEF. TRUFFLE COOKIES



Slow Cooker Ground Beef





slow cooker ground beef














41/365




41/365





February 10th. Slow cooker taco soup. Courtesy of Paula Deen. (SO yummy - and unusually healthy for a Paula Deen recipe)

Ingredients
2 pounds ground beef (I used turkey)
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional ( I left all the olives out - not a fan)
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving (I used Tostitos Multi grain chips - YUM)
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

*I just did the cheese for a topping, but I also added sliced avocado as a topping and it was delicious.











Piquant Cuban Picadillo




Piquant Cuban Picadillo





Cuban Picadillo w/ Olives
from The I50 Best Slow Cooker Recipes by Judith Finlayson
2 T. vegetable oil, divided
2 lb. lean ground beef
4 cloves garlic, minced
1 jalepeno pepper, finely chopped
2 tsp. oregano leaves, crushed
1 tsp. salt
1/2 tsp/ black pepper
1/4 tsp/ ground cinnamon
2 whole cloves
1 bay leaf
1 5-1/2 oz. can tomato paste
2 T. red wine vinegar
12 large pimento stuffed olives, sliced

In a skillet heat 1 T. oil. add beef and cook until no longer pink.
Transfer to slow cooker with slotted spoon. Drain off liquid in pan.
Reduce heat to medium. add remaining oil to pan. Add garlic, spices
and herbs, stiffing 1 minutes. stir in tomato paste and vinegar and
bring to a boil. Pour mixture over meat and stir well. Cover and
cook on low for 8-10 hours or on high for 4-5 hours, until hot and
bubbling.Stir in olives and cook on high for 20 minutes. Serve
immediately. Good over rice and with Fried Plantains.









slow cooker ground beef







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