WELCOME

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.

Tuesday, October 21, 2014

TACO CHILI

  • 1   pound lean ground beef
  • 2  15  ounce cansseasoned tomato sauce with diced tomatoes
  • 1  15  ounce canchili beans with chili gravy
  • 1  15  ounce canhominy OR whole kernel corn, undrained
  • 1  1 1/4 ounce packagetaco seasoning mix
In a large skillet cook ground beef until meat is brown. Drain off fat.
2. 
In a 3-1/2- or 4-quart slow cooker combine the meat, tomato sauce, beans with chili gravy, undrained hominy, and taco seasoning mix.
3. 
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. 
Yield: 4 to 6 main-dish servings (8 cups).

Note: This recipe is from Better Homes and Gardens

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