Crockpot Enchilada Casserole

 

 

I love this casserole.  It's quick to throw together and it delicious.  The first time I ever saw this recipe was on the The Crockin' Girls website.  If you've never checked them out before I highly recommend them.  They provide videos and recipes once a week and they have a ton of slow cooker recipes on their site. 

 

The original recipe looked delicious, but I made a few changes to fit my family's preferences.  The original recipe had ground turkey, but I changed that to ground beef.  You could also use sausage, shredded chicken or shredded beef.  I also changed the corn tortillas to flour tortillas.  I've always preferred flour tortillas to corn tortillas, especially when it comes to leftovers, but it's whichever you prefer.  I've also used taco seasoning when I make this recipe, although I like it without as well.

 

The original recipe also calls for this to be cooked on LOW for 3 hours.  My slow cooker only takes about 2 hours or I find it gets burned.  My slow cooker runs hotter so it doesn't take as long as some of the recipes call for.  The cooking time will vary depending on your slow cooker.

 

Crockpot Enchilada Casserole

Ingredients:

1/2 onion chopped

1 lb. ground beef

1 T. cumin, or to taste (or leave out the cumin and replace with 1 package taco seasoning and 2/3 c. water)

1/2 c. light sour cream

2 c. low fat cottage cheese

5-10 flour tortillas

2 c. mozzarella cheese or Mexican cheese

1 (10 oz) can mild red enchilada sauce

 

Instructions:

Cook onion until tender and then add the ground beef.  Cook until the ground beef is cooked through.  Add the cumin or taco seasoning and water (the water isn't needed unless adding the taco seasoning) to meat mixture halfway through cooking the meat. 

 

In a mixing bowl, combine the sour cream and cottage cheese.  Mix in the meat mixture.  Mix well.

 

Spray the crockpot with non stick cooking spray.  In layers, line the bottom of the slow cooker with the flour tortillas. 

 

Spread half of the meat and cheese mixture on top of the flour tortillas. Sprinkle with a layer of mozzarella cheese or Mexican cheese.  Top with a layer of flour tortillas.  Cover with remaining meat and cheese mixture.  Sprinkle a layer of mozzarella or Mexican cheese on top.  Cover with a layer of flour tortillas.  Pour the red enchilada sauce on top and sprinkle with a final layer of mozzarella or Mexican cheese.  Cook on LOW for 3-4 hours.

 

Turn the heat off and let sit for 10 - 15 minutes to let the sauce thicken.

 

Enjoy!

Shayna

 

 

 

Ranch burgers with Spicy Mayo

 

I have made these a few times now and this recipe was a big hit.  According to hubby, the recipe was really juicy and had a great flavor.  All of my kids ate this and none of them are hamburger eaters.  They believe that hot dogs should be menu for every meal. 

 

The addition of the spicy mayo adds flavor to the hamburger.  I also used the spicy mayo on grilled chicken sandwich and it was wonderful!

 

You can use this recipe with my Vegetarian Black Bean and Mushroom burgers using the mushrooms, blackbeans, cornmeal and eggs in place of the ground chuck.

 

Ranch Burgers with Spicy Mayo

Ingredients:

1 1/2 lbs. ground chuck

1 packet ranch seasoning mix

1 c. shredded cheddar cheese

1 t. onion powder

1 t. garlic powder

spicy mayo (optional)

 

Instructions:

In a large mixing bowl, combine the ground chuck, ranch seasoning mix, shredded cheddar cheese, onion powder and garlic powder.  Mix well.  Form into 5 - 6 patties.  Grill on each side for 4 minutes for a medium rare burger and 5 minutes for medium burger.  Serve with lettuce, tomato, onion and/or spicy mayo.

 

Spicy Mayo

Ingredients:

1 c. mayonnaise

1/4 t. minced garlic

1 tsp. yellow mustard

1 1/2 Tbsp. hot sauce

 

Instructions:

Mix all ingredients together.

 

This recipe was shared on:

Church Supper

 

Enjoy!

Shayna

 

Baked Ziti

This is one of my favorite meals to make.  Whenever I bring a meal to a friend I always bring this because the ingredients are usually in my refrigerator or pantry and it's super easy to make.
 

Baked Ziti

Ingredients:

1/2 c. sour cream

1 lb. ground beef, browned

2 c ziti pasta, uncooked

1 jar spaghetti sauce
1 can diced tomatoes, undrained
4 ounces cream cheese, cubed
1 pkg. shredded mozzarella cheese
(1/4 c. paremsan cheese)

Instructions:
Brown ground beef in skillet; drain.  Cook pasta accordig to package directions.  Combine beef, spaghetti sauce, tomatoes, and cream cheese in skillet and heat until well blended.  Add pasta; mix well.  Layer half the pasta mixture in a 9 x 13 baking dish.  Cover with sour cream and mozzarella cheese.  Top with remaining pasta and cover with remaining mozzarella cheese and parmesan cheese.  Bake at 375 degrees for 15 minutes or until heated through.

This recipe was shared on:
Melt in Your Mouth Monday

Enjoy!
Shayna

 

Taco Pasta Bake

A friend posted this dish on facebook.  It was a big hit at our house.  It's quick and easy to make and oh so yummy. 

Taco Pasta Bake
Ingredients:
1 lb. ziti or rigatoni pasta
1 lb. ground beef
2 pkg. taco seasoning
2 c. water
8 ounces cream cheese
1 1/2 cups shredded cheese

Instructions:
Boil pasta according to package directions  While the pasta is cooking, brown the ground beef and drain.  Mix in water and taco seasoning.  Simmer on medium low for 5 minutes.  Add in cream cheese to the ground beef mixture.  Stir until the cream cheese is melted.  Remove the ground beef mixture from heat.  Mix the cooked pasta and ground beef mixture together.  Pour half of the mixture into a 9x13 baking dish.  Sprinkle half of the cheese on top.  Pour remaining ground beef mixture into the dish.  Cover with remaining cheese.  Bake at 350 degree for 15-20 minutes.

Enjoy!
Shayna

Coke Roast

 

This is another one of those crockpot recipes I love.  I put this in the crockpot before we left for the day and when we came back the house smelled heavenly.  The soda in this tenderizes the meat and makes it tender and juicy and it falls apart.  I hope this is as much of a hit with your family as it was with mine.

Coke Roast (adapted from The Crockin' Girls)
Ingredients:
1 onion, diced
2 t. minced garlic
1 can golden mushroom soup
1 pkt. onion soup mix
3-4 lb. rump roast
1/2 can dark brown soda
1 c. sour cream

Instructions:
Place the roast into the crockpot.  Mix onion, garlic, golden mushroom soup and onion soup mix in a mixing bowl.  Pour the soup mixture over the roast. Add soda, cover and cook on low for 6 hours.  Mix in sour cream to liquid.  Whisk until mix.  Cook for another hour on high.

Enjoy!
Shayna

Crockpot Swedish Meatballs

My husband is part Swedish and one of the things his mom makes every year on Christmas Eve is Swedish meatballs.  Whenever my MIL brings puts these out on the table, you know there won't be many leftovers. These are one of the foods my husband looks forward to every year and we have now introduced them to our family.   Something this good should not only be enjoyed once a year!

I have also made these using Morningstar Farms soy beef crumbles in place of the meat and they are wonderful!  You honestly don't miss the meat at all. 

Crockpot Swedish Meatballs
Ingredients:
{For Meatballs}:
3 slices toasted bread, torn into small pieces
1/2 c. milk
2 eggs, beaten
1 T. grated onion
1 1/2 t. salt
1/2 t. ground nutmeg     
1/2 t. sugar
1/2 t. pepper
Dash of garlic salt
1 lb. ground round steak
1/2 lb. ground prok

{For Gravy}
1 t. grated onion
1 1/2 T. all-purpose flour
2 c. water
2 beef-flavored bouillon cubes
1/4 t. pepper
1/4 c. whipping cream

egg noodles, optional

Instructions:
Blend all meatball ingredients and form into balls.  Place the meatballs in the slow cooker.  Cook on LOW for 6-8 hours.  Approximately 15 minutes before the meatballs are ready to be served cook the egg noodles according to package directions.  Mix gravy ingredients in a large  skillet over medium heat until thickened and bubbly.  Remove the meatballs from the slow cooker.  Pour the gravy over the meatballs.  Serve over egg noodles, optional.

Enjoy!
Shayna

Ground Beef Pot Pie

This is actually a recipe that I remade into a crockpot recipe.  Since it's supposed to be getting warmer outside (although right now it's snowing here), I'm trying to use my crockpot as much as possible.  The original version of this recipe was made with a pie crust.  When I decided to convert this to a crockpot recipe I got rid of the pie crust and added crescent rolls.  I love this recipe because even my little boy will eat the vegetables.  He's not a big vegetable eater and all of the vegetables he eats usually have to be hidden in a casserole. 

 

I've also made this recipe as more of a shepherd's pie recipe and use mashed potatoes on top of the meat mixture instead of the crescent rolls.

Ground Beef Pot Pie

Ingredients:
1 lb. hamburger
1 pkg. frozen mixed vegetables
2 cans (14 1/2 oz.) beef gravy
1 roll crescent rolls

Instructions:
Brown hamburger and drain grease.  Place the ground hamburger, mixed vegetables and 2 cans of beef gravy into the crockpot.  Mix all together.  Unroll the crescent rolls and place the crescent rolls on top of the beef mixture.  Cook on LOW for 4-6 hours.

Enjoy!
Shayna 

Crockpot Enchiladas

I love anything I can cook in the crockpot.  I like to cook and bake when the kids are naping and the crockpot is perfect for this.  When I use the crockpot, I can put something in during naptime and it will be ready by suppertime.

I love enchiladas because so many different things can be added to them and they are so easy to make.  This recipe is not too spicy and can be eaten with or without the flour tortillas.  My husband and I ate them enchilada style and our kids ate them more like nachos with tortilla chips.

Crockpot Enchiladas
Ingredients:
1 lb. ground hamburger
1 can Ranch style beans
1 can cream of mushroom soup
1/2 c. sour cream
1 c. shredded cheddar cheese
Flour tortillas


Instructions:
Brown ground hamburger and drain.  Place the hamburger, Ranch style beans, cream of mushroom soup and sour cream into the crockpot.  Mix well.  Cook on LOW for 3 hours.  About 15 minutes before you're ready to serve add the shredded cheddar cheese.

Spoon the filling onto flour tortillas, roll them and serve.  I put cheesy spinach dip on top of mine.

Enjoy!
Shayna

Indian "Fry" Bread Tacos

Growing up I went to a lot of Native American pow wows.  Every time I went to one there was always Indian Fry Bread.  Sometimes the Indian Fry bread was served as a side to soups or chili.  Other times it was served under taco meat and you could add on your own fixings.  Sometimes it was also served as a dessert.  You could cover it in powdered sugar and honey or cinnamon and sugar and it was a wonderful treat.

This recipe is super simple and the bread isn't fried like most Indian Fry bread.  I'm not big on frying or cooking foods in butter so this is perfect. 

Indian "Fry" Bread Tacos (adapted from Taste of Home)

Ingredients:
8 ounces sour cream
2 T. ranch seasoning mix
1 1/2 lbs. ground beef
1 packet taco seasoning
1 T. hot sauce
1 pkg. large refrigerated biscuits (I used Pillsbury Grands)
Optional:  cheese, olives, tomatoes, lettuce

Instructions:
In a small mixing bowl, mix the sour cream and ground beef.  Place the mixture in the refrigerator until ready to use.

Brown the hamburger and drain.  Add taco seasoning and mix according to the directions on the back of the taco seasoning packet.  Mix in the hot sauce.

While the hamburger is cooking, separate the biscuits and roll out into 6 in. circles.

 

Cook each biscuit on a skillet for 30-60 seconds or until the side is golden brown.  Flip the biscuit over and do the same on the other side.

 

To serve, top with the sour cream mixture, the taco meat and add any toppings you like.

 

Enjoy!

 

Shayna