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Pot Roast
2
2
1
1
1
3
1
to 3 lg. potatoes, sliced
to 3 carrots, sliced
to 2 small onions, sliced
1/2 tsp. salt
/4 tsp. pepper
to 4 pound pot roast
/2 c. water
Add all vegetables, salt, and pepper to the crock pot. Add meat and water. Cook at low for 10-12 hours or
high for 5-6 hours.
Tortilla Stack
1
5
2
2
2
1
1
lb. ground beef, lean
corn tortillas, cut into 6 wedges
/3 can of undiluted cheddar cheese soup
/3 package taco seasoning mix
med. tomatoes, chopped
/4 c. sour cream
1/3 c. lettuce, shredded
Any other desired toppings
Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of tortilla wedges. In a small bowl
mix soup and taco mix. Spread 1/4 of soup over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering
until all ingredients are used. Cover and cook on low 4-5 hours. Spoon onto individual plates. Top each
serving with sour cream, lettuce, etc.
Layered Enchilada Casserole
1
1
1
1
1
1
1
8
9
(14 1/2 oz.) can whole tomatoes
small onion, cut into pieces
clove of garlic, minced
/2 tsp. cayenne
/2 tsp. salt
(6 oz.) can tomato paste
lb. ground beef, browned and drained
oz. cheddar cheese, shredded
corn tortillas
To prepare the sauce, place the whole canned tomatoes, the liquid from the tomatoes, the onion, and the
garlic in a blender or food processor. Blend. Pour into a medium saucepan. Add the cayenne, salt, and
tomato paste. Bring to a boil. Simmer for 5 to 10 minutes. Place 1/3 of the tortillas in the bottom of the
crock pot. Spoon over 1/3 of the ground beef, 1/3 of the sauce, and 1/3 of the cheddar in layers. Repeat
each layer twice more. Cover. Cook on low for 6 to 8 hours. Yields 6 servings.
Crock Pot Recipes
Page -12-
http://www.creativehomemaking.com
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