Slow Cooker Enchiladas

Well, softball season is upon us. I will be relying on my crockpot and make ahead meals to get us through the next few months. We had these Enchiladas last night with a toss salad. I had everything just about ready when we walked in the door. It was freezing at the game, so this warm meal hit the spot. Sorry the picture isn't the best, but I was trying to show the layers.

1 lb. ground beef
1 cup chopped onions
1/2 cup copped green peppers
16 oz can red kidney beans, rinsed and drained
15 oz can black beans, rinsed and drained
10 oz can diced tomatoes with green chilies, undrained
1/3 cup water
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack, or pepper Monterey Jack cheese
6 flour tortillas (I didn't need this many)

Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain.

Add next 8 ingredients and bring to a boil. Reduce heat. Cover and simmer 10 minutes

In slow cooker, layer about 3/4 cup beef mixture one tortilla, and about 1/3 cup cheese. Repeat layers.

Cover. Cook on low 5-7 hours or until heated through (my crockpot took about 4 hours)

Enjoy!!

Blessings,
Linda

Ground Chicken Enchiladas

I'm telling you here & now....My son should have been born a Mexican. He loves Mexican food. I swear he would eat it everyday if he could...but 1. He suffers with acid reflux, and 2. My daughter hates everything about it, (other than nachos & cheese every now and then) so having Mexican every night for dinner just would not work, plus.....I don't think nightly bologna sandwiches would meet the recommended daily allowance for a growing girl.



Here is my easy version recipe Ground Chicken Enchiladas:





1 lb. ground chicken (I buy this in the meat section already packaged)

1 pkg. taco seasoning mix

sour cream

shredded cheddar cheese (I use sharp)

9-10 Tortilla Shells



Brown ground chicken in skillet then drain. Add taco seasoning & water. Simmer for about 10 minutes. Spread sour cream on each tortilla shell, add the chicken, sprinkle with cheese, roll up. Bake on 350 for about 20 minutes.

Philly Cheese Steak Subs

Joining in Colleens Recipe Swap for this week, this is my version of Philly Cheese Steak Subs.

Package of Top Sirloin Steaks (I used two)

Chopped onion

Chopped Green pepper (I didn't use this time because I didn't have one)

Can of mushrooms

Mozzarella Cheese

Sub Rolls

Butter

Steak sauce of your choice (I used Dales)

I put the steaks in the freezer for a little bit, so they would be easier to slice. I sliced the steaks into thin pieces first. I then put the steak, sauce, onions & mushrooms and cooked until done. I buttered the bread, put the steak mixture on the bread, then added the cheese. I then put under the broiler in the oven until cheese melted. These are always a huge hit with my family. I served them with tossed salad and chips. I guess I should add; this was just enough for my family of 4.

Blessings,

Linda

Magic Meat Loaf - Crock Pot Recipe

Here is another favorite for my family. So easy too!!!



I love crock pot recipes. Makes it so nice to have it ready when you walk in the door, or have a busy day at home.



2 pounds ground beef

2 eggs

1/3 cup quick cooking oats

1 package dry onion soup mix

1/2 cup ketchup



Reserve 2 tablespoons ketchup. Combine all other ingredients and place in crock pot. Spread remaning ketchup on top. Place in crock pot, cover and cook on low 8-10 hours or high 4-6 hours.



Note: I have also mixed this up and placed in freezer. It freezes well!



Enjoy!



Blessings,

Linda