Crunchy Taco Bake

Submitted by Tiffany Gallehugh

11/2lbs of ground beef,drained plus 1 packet of taco seasoning mix
1 tub 12 oz Pico de Gallo or make your own divided
1c salsa,variety of choice(the pineapple ormango with ground turkey is GOOD!)
1 can of black beans,drained
1 bag 10 or 11oz of tortilla chips
8oz 2cups shredded cheddar,colby or mexican blend
1cup sour cream or plain yogurt(i do yogurt the greek kind healthier)

Heat oven 375.Spray 9x13 baking dish with non stick spray or wipe it down with oil

Brown beef in a large skillet over med-hi heat;stir in taco mix during last 2-3 min.Add half of pico de gallo to beef mixture;stir in salsa and beans.Simmer till hot.

Crumble chips over bottom of baking dish.Layer beef mixture evenly over chips.Top with cheese.

Bake uncovered,15 min or until bubbly.

Let stand for 5 min.Than spoon sour cream or yogurt over and sprinkle the rest of the pico de gallo..Not everybody likes sour cream so I let them do there own sour cream and pico themselves...Be creative I use different meats,different salsas and picos to make it fun and tasty...I love mango pico with ground turkey and pineapple salsa..Really good.Hope you enjoy!

Sour Beef

Submitted by Jessica Guinan

3-4 lb pot roast
1/3 c. cider vinegar
1 onion, sliced
3 bay leaves
1/2 tsp salt
1/4 tsp cloves
1/4 tsp garlic powder

Place roast in slow cooker. Add remaining ingredients. Cover & cook on LOW for 8-10 hours.

Beef Fajita Soup

 Submitted by Jessica Guinan

1 lb stew meat
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
1 can diced tomatoes with roasted garlic (or whatever flavor you like or plain!)
1 can (14oz) beef broth
1 1/2 c. water
1 small green pepper, thinly sliced
2 tsp cumin
1 tsp seasoned salt
1 tsp black pepper
TOPPINGS: sour cream, shredded Monterey Jack or cheddar, chopped olives

Combine all ingredients in slow cooker except toppings. Cover; cook on LOW 8 hours or until beef is tender. Serve with optional toppings.

Estofado

Submitted by Jessica Guinan

From Not My Mother's Slow Cooker cookbook

2 lb beef stew meat, cut into 1" cubes & patted dry
salt & pepper to taste
2 tbsp flour
3 tbsp canola oil
1 large onion, finely chopped (I find 1 whole onion is too much most of the time & usually only use half of what recipes call for)
1 c. salsa
3 tbsp red wine vinegar
pinch of dried oregano or marjoram
1/4 c. water
1/3 c. dry red wine (we don't drink red so I always substitute beef broth for red wine)
2 tbsp chopped flat leaf parsley

In a storage bag, toss the beef, in batches, with the salt, pepper & flour. In a large skillet, warm 1 1/2 tbsp oil until very hot. Add the onion and cook until softened, then transfer to the slow cooker. Add half the beef & brown on all sides. Transfer to the slow cooker & repeat with remaining beef. Add salsa, vinegar, oregano and water to the slow cooker and stir. Pour wine into skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan. Pour into the cooker & stir. Cover and cook on LOW for 6-8 hours. Season with salt & pepper and stir in parsley. Serve over rice.

Tamale Pie

 Submitted by Ginger Fangmeier-Schmidt

2 lbs ground beef (I use turkey)
2 c. diced peppers (I use green chili's)
1 16 oz. jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
2 boxes jiffy corn muffin mix
2 eggs
2/3 c. milk
4 oz. cheddar cheese, divided
4 oz. pepper jack cheese, divided
8 oz. frozen corn, thawed


brown beef and peppers, add salsa, salt, chipotle pepper, and oregano. cook stirring occasionally for about 15 minutes. Remove from heat and drain excess fat.

lightly grease a 9 x 13 casserole dish. Mix one box of Jiffy mix according to directions, and spread evenly in the bottom of the dish. Top with corn, and then 1/2 the cheese. Spoon mixture evenly, pressing down lightly.

Mix 2nd box of Jiffy mix, and fold in the rest of cheese into mixture; spread evenly over the top leaving small space around edges. Place in preheated 350 degree oven; bake for 1 hour. cool for 15 minutes b4 serving.

Lisa's Beef Stew

Submitted by Lisa Mariani Hackney

olive oil
about 1/2 c minced garlic
1 lg sweet onion
approx 4lbs of stew meat
5-6 large potatoes
approx 1/2 bag of baby carrots cut in half
A1 sauce about 1/4 cup
Worcestershire sauce about 1/2 c
salt and pepper to taste


most of the above you can add or subtract do to taste.  We like our stew a bit spicy.

take a large pot and put a little olive oil in the bottom. Toss in your minced garlic and chopped onion. Just cook until it is tender. While that is cooking go through stew meat and cut very large pieces in half. Toss meat in and season with salt and pepper. Cook meat until browned. At this point I have meat juice but usually no fat so I leave the juice. Add your A1 and Worcestershire sauce. Turn to low and cover  leaving lid partially cracked.  I let cook for about 3 hours stirring occasionally. At the end of the 3 hours your meat will be really tender! I peel my potatoes but you don't have to. Chop and toss in potatoes and carrots. This is where I usually taste my meat and broth. If you need to tweak the seasonings or sauces this is a good place. Stir, turn heat up to about medium and replace lid cracked. Let cook about an hour stirring occasionally.

*** really good with a nice loaf of bread***

Sweet and Tangy Meatballs

Submitted by Jennifer Peters

This is going to sound gross, but mix it all together and you'll love it, I promise!  My kids love it and I hide the bottles from them otherwise they probably wouldn't eat it, lol.

72 Meatballs
2-3 bottles of Chili Sauce
32 oz Grape Jelly

Bake meatballs.  Cook chili sauce and jelly in a pan until well mixed.  Add all to a crockpot for an hour and serve!  Super yummy!

Lisa's Italian Meatloaf

Submitted by Lisa Mariani Hackney

2lbs of lean gr. beef (the leaner the better)
1c dry bread crumbs
2lg eggs
1tsp garlic powder ( I used about 2tsp of minced garlic if I have it)
1 tsp salt
2 tsp oregano
1 tsp basil
1 medium onion finely chopped
1 c beef stock
1 c mozzerella cheese ( I use slices and as much as I think is right)
1 can of tomato sauce

preheat oven to 375.
combine all ingriediants except cheese and tomato sauce. Mix well.  Take half the mixture and form into a loaf in a 9x13 pan. Make a hollow area down the center and fill with cheese. Put the rest  of the mixture over top.

bake for 1 hour. pour tomato sauce over top and cook for an additional 15 min. Let meatloaf sit for 5 minutes before slicing and serving.


** I usually add my beef stock a little at a time. Sometimes it seems i don;t need the full amount**