slow cooker enchiladas

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 10 (6 inch) corn tortillas, quartered
• 1 (1 ounce) package taco seasoning mix
• 1 1/4 cups water
• 1 (12 ounce) jar chunky salsa
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 4 cups shredded mexican cheese blend

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• crumble the ground beef into a skillet over medium-high heat. cook and stir until evenly browned. add taco seasoning and water; simmer for 15 minutes over low heat.
• in a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. mix in most of the cheese, reserving 3/4 cup for later.
• place a layer of tortillas covering the bottom of a slow cooker. scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. top with remaining cheese.
• cover, and cook on high for 45 minutes to 1 hour.

G-ma's Rice

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 cups long grain white rice
• 1 (8 ounce) can tomato sauce
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 4 cups water

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a medium saucepan, heat vegetable oil over medium heat. brown the rice in the oil until there is a golden texture, stirring frequently. reduce heat to low, and stir in tomato sauce, garlic, salt, pepper, and cumin. stir in water. cover, and cook for about 20 minutes.

black-eyed pea chowder

Ingredients

• Servings: 6
• 1 pound diced bacon
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 (15.5 ounce) can black-eyed peas with liquid
• 1 (10.5 ounce) can beef consomme
• 1 (29 ounce) can diced tomatoes

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• in a large pot over medium high heat, saute the bacon until crisp. set aside the bacon and drain the fat, reserving about 4 tablespoons of the fat in the pot. add the celery onion and green bell pepper to the pot and saute in the bacon fat for 10 minutes, or until tender.
• add the peas, consomme and stewed tomatoes and allow to heat through, about 15 more minutes. top with crumbled bacon when serving.

Vidalia Heaven

Ingredients

• Servings: 4
• 4 vidalia onions
• 4 cubes beef bouillon
• 4 tablespoons butter

Recipe

Preparation Time: 4 mins Cook Time: 1 hr

Ready Time: 1 hr 4 mins


• preheat an outdoor grill for medium heat, and lightly oil grate.
• peel each onion, and core out the center. drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. wrap tightly with aluminum foil.
• cook on grill for 30 to 60 minutes, or to desired doneness. be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

sloppy joe casserole

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 clove garlic, chopped
• 1 (14.5 ounce) can petite diced tomatoes
• 1 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard
• salt and ground black pepper to taste
• 2 cups frozen whole-kernel corn
• 1 (16 ounce) package penne pasta
• 1 1/2 cups shredded colby-jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a large skillet over medium-high heat. cook and stir beef, onion, green bell pepper, red bell pepper, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir tomatoes, ketchup, brown sugar, mustard, salt, and pepper into ground beef mixture; reduce heat and simmer until heated through, about 10 minutes.
• bring a large pot of lightly salted water to a boil. cook corn in the boiling water until cooked through, about 5 minutes; drain.
• bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. drain.
• mix corn, pasta, and colby-jack cheese into ground beef mixture; pour into a 9x13-inch baking dish.
• bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

no tomato chili

Ingredients

• Servings: 6
• 2 1/2 pounds lean ground beef
• salt to taste
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped (optional)
• 3 cloves garlic, pressed
• 1/4 cup worcestershire sauce
• 5 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 (12 ounce) bottles chile sauce
• 1 (14 ounce) can beef broth
• 2 cups shredded cheddar cheese
• 1/4 cup chopped jalapeno pepper (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• crumble the ground beef into a soup pot over medium-high heat. cook and stir until browned. drain off the grease, and season with salt to taste. add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. reduce the heat to medium, and season with worcestershire sauce, chili powder, cumin and oregano. cook and stir for another 5 minutes.
• reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. cover, and simmer for about 35 minutes. ladle into bowls to serve, and top with shredded cheddar cheese and jalapeno.

steaks with roquefort sauce

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 (5 ounce) beef sirloin steaks
• salt and coarsely ground black pepper to taste
• 2 tablespoons
• 1 cup heavy cream
• 3 ounces roquefort cheese, crumbled
• italian flat leaf parsley, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• melt the butter and heat the oil in a skillet over high heat. season steaks with salt and pepper, and quickly sear on both sides. reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. remove from skillet and keep warm.
• pour into the skillet and stir to loosen browned bits from bottom. stir in cream, and return to a boil. cook and stir until sauce is thick enough to coat the back of a spoon. mix cheese into the sauce until melted. pour over the steaks to serve. garnish steaks with parsley.