Easy Taco Dip

Submitted by Jessica Guinan

1 lb ground beef
1 c. frozen corn
1/2 c. chopped onion
1 small jar of salsa
1 bottle taco sauce
1 can (4oz) diced mild green chilies (I don't use these)
1 can (4oz) sliced black olives, drained (It's actually cheaper to buy a big can & slice yourself..I don't get it...)
1 c. shredded Mexican blend cheese
Tortilla chips
Sour cream

• Cook meat and onions in large nonstick skillet over medium heat until no longer pink. Stirring to separate. Drain and spoon into slow cooker
• Add corn, salsa, taco sauce, chilies and olives to slow cooker. Stir to combine; cover and cook on LOW 2-4 hours
• Just before serving, stir in cheese. Serve with tortilla chips & sour cream.

Obviously this can be adapted to just be a skillet dip and it goes much quicker, if you're in a hurry.

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.

Mexican Chicken Soup

Submitted by Jessica Guinan

1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Transfer to a slow cooker. Stir in the juice, salsa, beans & corn. Cover and cook on LOW for 3-4 or until heated through. Serve with cheese, sour cream & cilantro.

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.

Easy Italian Vegetable Soup

Submitted by Jessica Guinan

1 can diced tomatoes, undrained
1 can condensed beef broth
1 package (8oz) sliced mushrooms
1 medium yellow onion, chopped
1 medium zucchini, thinly sliced
1 medium green pepper, chopped
1/3 c. dry red wine or beef broth
1 1/2 tbsp dried basil leaves (I find this is also too much & 3/4 tbsp is fine)
2 1/2 tsp sugar
1 tbsp olive oil
1/2 tsp salt
1c. shredded mozzarella cheese (optional)

Combine tomatoes, broth, mushrooms, onion, zucchini, bell pepper, wine, basil and sugar in slow cooker. Cover; cook on LOW for 8 hrs or HIGH for 4 hrs. Stir oil and salt into soup. Serve garnished with cheese, if desired. **I also make tiny pasta to go with this. Ether an orzo or ditalini or tubettini or something very small and serve the soup over it.

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.

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!