Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, February 17, 2013


I just got this recipe from Kraft Foods.  I think it sounds interesting and plan to try it this week.  Thought you might want to try it, too.
1-1/2 lb. lean ground beef
2 cans (15 oz. each) red kidney beans, rinsed
1 can (16 oz.) no-salt-added tomato sauce
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 cup frozen corn
1 onion, chopped
2 Tbsp. chili powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
BROWN meat; drain. Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid. COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR before serving. Serve topped with cheese. 


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