Studio 4 Web Extra: Joan's Favorite Slow-Cooker Recipes - Myhighplains.com - Powered by KAMR NBC4 and KCIT FOX14
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Studio 4 Web Extra: Joan's Favorite Slow-Cooker Recipes

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Enchilada Casserole
(Makes 6 servings)

Ingredients:     
1 large yellow onion, diced
2 cloves garlic, minced
1 tablespoon vegetable oil
2 pounds lean ground beef
1 package taco seasoning
1 cup condensed cream of mushroom soup
1 4-oz can diced green chilies
12 corn tortillas, torn into 2-inch pieces
1 cup shredded Jack cheese
1 cup shredded cheddar cheese
1 cup sour cream
1 cup salsa
1/4 cup thinly sliced green onions (optional)
1/4 cup sliced black olives (optional)
                         
Directions

1.  Wash hands; make sure the slow cooker cooking utensils and countertops are clean
2.  In a medium skillet, saute onion and garlic in oil
3.  Add ground beef and brown; drain excess fat.
4.  Add taco seasoning and mix thoroughly
5.  In a mixing bowl, combine soup with diced chilies
6.  Spoon 3 tablespoons of the soup mixture into the bottom of the slow cooker.  Create the next layer with 3 tortillas, cup soup mixture, 1/3 cup ground beef mixture, cup of the shredded cheese (both mixed together).  Keep layering until all ingredients are in the cooker.
7.  Cover; cook on LOW for 6-8 hours or HIGH for 3-4 hours.
8.  Mix together sour cream, salsa, and olives.  Garnish casserole with this mixture; top with onions.

Meat Sauce for Spaghetti or Lasagna
(Makes about 7 cups of sauce)

Ingredients:

1 pound lean ground beef       
1 clove garlic, minced                          
2 14.5 ounce cans Italian-style chopped tomatoes   
1 8-ounce can tomato sauce       
1 12-ounce can tomato paste   
1 cup water  
Hot, cooked spaghetti

Directions:
1. Wash hands; make sure the slow cooker, cooking utensils and counter tops are clean.
2. Brown meat in saucepan; drain excess fat.
3. Place meat in the slow cooker; add remaining ingredients.  Stir to mix ingredients.
4.  Cover slow cooker and cook on low for 8 hours.
5.  Serve over cooked, hot spaghetti.

Note:  If you don't have Italian-style tomatoes, consider adding basil and oregano during the cooking process.  The sauce will be thick and chunky.   If you don't like chunks of tomatoes in your sauce, use crushed tomatoes instead (or puree them in a blender before adding).  This recipe makes a lot of sauce.  Freeze the left-over sauce for future meals.

Vegetable Soup
(Makes 8 cups)

Ingredients:                 
2 14.5 ounce cans of chicken broth (fat free)       
1 1-pound package of frozen mixed vegetables     
1 14.5 ounce can diced tomatoes          
1 medium potato (peeled and diced)           
1 small onion (chopped)
1-2 tablespoons dried celery (optional)
Salt and pepper to taste

Directions:
1. Wash hands; makes sure the slow cooker, cooking utensils and counter tops are clean.
2. Place all ingredients in the slow cooker.
3.  Cover and cook on LOW for 7 to 8 hours

Note:  You can add stew meat, cooked ground beef to the mix and let it cook all day.  Serve with corn bread and fresh fruit for a hearty meal.

If your slow cooker cooks fast, wait and add the potatoes during the last hour of cooking.  This is especially worth noting if you cut your potatoes into very small pieces
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