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.

Wednesday, March 27, 2013


2 pounds ground beef, cooked and drained
2 (28-ounce) cans diced tomatoes, drained
2 cups frozen whole kernel corn
1 (2-1/4-ounce) can sliced black olives, drained
1 medium-sized onion, diced
1 (1.25-ounce) package taco seasoning mix
1 (16-ounce) package cornbread mix
1 cup shredded Cheddar cheese
In a large bowl, combine the beef, diced tomatoes, corn, olives, onion, and taco seasoning, mixing well.  Pour mixture into a slow cooker or crockpot.
Prepare the cornbread mix according to package directions; spoon over beef mixture. Sprinkle the cheese overall.
Place lid on cooker and cook on high setting for 3 hours or low setting for 6 hours.

NOTE: This is another of my old Mr. Food recipes.  Years ago when my daughter worked in school food service she met him and brought me an autographed book.  I have enjoyed his recipes over the years.


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