Peanuts

Chex Mix

Pretzels

 41 - 3 to 5 pound beef pot roast

 1 packet Ranch Dressing Mix
 1 packet Italian Dressing Mix
 1 packet Brown Gravy Mix
 1/2 cup water

Place the roast in your crock pot. Mix all other ingredients together and pour over pot roast.
Cook on low setting for 8 hours or high setting 4 - 6 hours

 4 boneless skinless chicken breasts, cut in small chunks

 2 cans condensed cream of chicken soup
 1/4 cup onion, finely diced
 2 cups water
 1 chicken bouillon cube
 2 10 oz packages refrigerated biscuits

Combine all ingredients, except biscuits, in a crock pot. Cover and cook on low for 5 to 6
hours. 40 minutes before serving turn crock pot on high. Tear or cut biscuit dough into 1-
inch pieces. Add to your crock pot; stirring gently. Cover and cook on HIGH for an additional
30 minutes or until biscuits are fluffed up and cooked through.

Serves 4

 4 boneless skinless chicken breasts

 1 can cream of mushroom soup

 1/4 c. flour

 1 jar sliced mushrooms

 Salt, pepper and paprika

Rinse chicken breasts. Sprinkle salt, pepper and paprika on BOTH sides. Place in crock pot.
Mix other ingredients together. Add to crock pot. Cook on LOW 6 - 8 hours. 

 1 bag tortilla chips

 4 to 6 chicken breasts
 1 cup salsa (hot or mild to taste)
 2 cups Monterey Jack cheese, grated
 1/2 cup sour cream
 1/2 cup guacamole
Line the bottom of a crock pot with a layer of tortilla chips. Arrange chicken pieces over the
top of the chips. Pour the salsa over chicken and chips. Cover and cook on low for 8 hours
and then add cheese. Cook until cheese is melted.

Remove the chicken from the crock pot and top with sour cream and guacamole.

Serve with fresh tortilla chips.

 3 cups water
 4 chicken bouillon cubes
 1 jar sliced mushrooms, drained
 1 can Cream of Chicken or Cream of Mushroom Soup
 2 cups cooked, cubed chicken or turkey
 7 oz. uncooked vermicelli or angel hair pasta, broken into 2 inch pieces

Place all ingredients in your crockpot EXCEPT pasta. Stir.

Cover and cook on high for 3 hours or on low all day.

Add pasta, stir, cover, cut pot off and let sit with lid on for 1 hour. Stir and serve.

 8 cups diced potatoes

 1/2 cup chopped onion
 3 cans (14-1/2 ounces each) chicken broth
 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
 1/4 teaspoon pepper
 1 package (8 ounces) cream cheese, cubed
 1/2 pound sliced bacon, cooked and crumbled (optional)

Snipped chives (optional)

In a crock pot, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or
until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and
chives if desired.

Yield 12 servings (3 quarts)

INGREDIENTS
1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4' thick slanting slices
1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1 cubes
1/4 cup all-purpose flour
2 teaspoons dry thyme
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 package (about 10 oz.) frozen peas, thawed
salt

DIRECTIONS
In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes
with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until
beef is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until
peas are heated through (10 to 15 more minutes). Season to taste with salt. Makes 6 to 8 servings.
INGREDIENTS
3 to 4 pound pot roast, chuck roast or other pot roast cut
1 cup water with 2 beef bouillon cubes, beef base, or granules, or use 1 can (10 3/4 ounces) condensed beef broth
2 tablespoons minced or grated onion
1 can (15 ounces) tomato sauce
1/4 cup brown sugar
1/4 cup ketchup
3 tablespoons mustard
dash Worcestershire sauce

DIRECTIONS
Place roast in crockpot; add water and bouillon cubes or granules, or add 1 can (approx. 10 3/4 ounces) condensed
beef broth, undiluted. Cover and cook on LOW for 9 to 11 hours, until beef is very tender. Shred meat with a fork after
cooking and retain 1 cup of the juice from cooking.combine with remaining ingredients in the slow cooker. Cover and
cook on LOW for 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over split hamburger buns or dinner rolls.
Serves 8 to 12.

INGREDIENTS
2 1/2 to 3 lbs lean chuck roast or bottom round
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup wine vinegar
2 tablespoons spicy mustard or Dijon
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder

DIRECTIONS
Place beef roast in crockpot. Combine remaining ingredients; pour over roast. Cover and cook on LOW for 8 to 10
hours. Remove roast, shred meat. Place shredded meat back in crockpot; stir to coat well.Spoon barbecued beef
onto toasted sandwich buns and serve with extra sauce, if desired.
Serves 6 to 8.

INGREDIENTS
4 lb pork roast
2 onions, sliced, divided
1 onion, chopped
5 or 6 whole cloves
2 cups water
16 oz bottle of your favorite BBQ sauce
salt and pepper

DIRECTIONS
Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill
Crock Pot two thirds of the way.
Cover and cook on low 8 to 12 hours.
Remove roast.Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3
hours or until the onions are soft.
Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly
sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians
would put the cole slaw on the pulled pork sandwiches..that's up to you.
NOTE: The above is the original recipe I was given. I have cooked the roast on high instead of low when I was in a
hurry and didn't have that long. I have also done the last past on low and left to heat while we were at church and
then it was ready to eat when we got home. I used a BBQ sauce that was very thick the first time and it was pretty
dry, so since then I add a little water to it and it turns out perfect.

INGREDIENTS
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss cheese (I use mozzarella, my kids like this better!)
1 can cream of mushroom soup(can use any cream soup)
1/4 c. milk

DIRECTIONS
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in c. p. so it looks like a
triangle /_ Layer the rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or
until chicken is no longer pink. Serve over noodles with the sauce it makes.

Fantastic Taco Casserole

By Leilani on February 07, 2006

Photo by popkutt

159 Reviews


 Prep Time: 20 mins
 Total Time: 30 mins
 Servings: 7-9

About This Recipe

"I originally found this recipe in a Taste of Home magazine. Since then, I have made this recipe at least
50 times. I love it because the ingredients list isn't complicated and, based on the layers, I can readily
remember all ingredients when I am at the store without my recipe card. I have served this for myself and
had wonderful leftovers or many times I have made it for company with a nice green salad to accompany
it. I hope you enjoy it as much as I do."

Ingredients

o 1 lb ground beef
o 1 (1 1/4 ounce) packages taco seasoning
 o 1 (15 ounce) cans refried beans
o 2 cups monterey jack cheese, divided ( or mixed cheddar, jack etc.)
o 1 cup salsa ( I prefer mild, but if you would like to kick it up a notch, go for it)
o 2 green onions, chopped
o 1 (2 1/3 ounce) cans sliced black olives
o 1 tomatoes, chopped
o 2 cups corn chips, coarsely crushed or chopped

Directions

1. Brown ground beef and drain.

2. Add taco seasoning and cook according to package directions, adding proper amount of water.
3. Put corn chips on bottom of 8x8" dish.
4. Cook refried beans on stove until hot.
5. Add 1 cup cheese and 1 cup salsa. Stir until combined.
6. Pour beans over corn chips in dish.
7. Add beef to top of beans.
8. Sprinkle remaining cheese over top.

Page 2 of 2Fantastic Taco Casserole (cont.)

Directions (cont.)

9. Sprinkle green onions and black olives over cheese.

10. Bake in a 375 degree oven until the cheese is sufficiently melted.
11. Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Nutrition Facts

Serving Size: 1 (175 g)

Servings Per Recipe: 9

Amount Per Serving

% Daily Value
Calories 341.9
 
Calories from Fat 192
56%
Amount Per Serving
% Daily Value
Total Fat 21.3g
32%
Saturated Fat 10.3g
51%
Cholesterol 77.6mg
25%
Sugars 2.0 g
Sodium 700.8mg
29%
Total Carbohydrate 13.5g
4%
Dietary Fiber 4.4g
 17%
Sugars 2.0 g
8%
Protein 24.1g
48%