Crockpot Caldo De Queso



4 c Water

2 lg Potatoes; cubed

1/4 c Fresh Cilantro; chopped

1 md Onion; sliced

1/2 cn Tomato sauce

1 cn Green chilies; diced

1 ts Crushed red pepper



Salt and pepper; to taste



4 Flour tortillas



1/2 c Monterey jack cheese; shredded



In crockpot add all ingredients except for flour tortillas.

Cook on high for 6-8 hours.

Serve with flour tortillas and shredded cheddar or Monterey jack cheese.

Crockpot Chicken Stew Mexican Style



Serve with plenty of warm tortillas or corn bread



MAKES 6 TO 8 SERVINGS



2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces

4 medium russet potatoes (about 1 1/2 pounds), peeled and shredded

1 (15-ounce) can mild salsa

1 (4-ounce) can diced green chiles

1 (1 1/2-ounce) package taco seasoning mix

(8-ounce) can tomato sauce

1 (16-ounce) package frozen string less young green beans, thawed,

drained, and cut into l-inch lengths



In a 3.5 to 5 qt crockpot, mix together the chicken pieces

and potatoes. In a medium bowl, stir together the salsa, chiles, and taco

seasoning mix. Pour over the chicken and potatoes and mix well; level the

top. Pour the tomato sauce over all, spreading evenly; do not mix in.

Cover and cook on the low heat setting 5 1/2 to 6 hours, or until the

chicken and potatoes are tender.

Mix gently. Increase the heat setting to high. Stir in the green beans

and cook, uncovered, on high 15 to 20 minutes, or until the beans are

crisp-tender.



Serve immediately

 

Crock-pot Mexican Chicken

3 potatoes, peeled and chopped
1 can of salsa
4 chicken breasts, boneless and skinless, chopped to pieces
1 pack of Old El Paso taco seasoning
1 can of whole peeled tomatoes
2 jalapeno peppers, chopped
dash of garlic powder/ cajun seasoning to taste

Add all the ingredients to a crock-pot and mix well. Simmer on low
for 6 hours and serve with nachos and  low fat sour cream

Fajita Steak Rolls



2 (1 to 1 1/2 pound) beef top round or flank steaks,

cut 1/4 inch thick

1 tablespoon of olive oil

1 medium onion, chopped

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

2 tablespoons fresh cilantro, minced

2 cloves garlic, minced

2 tablespoons lime juice

1 jalapeno pepper, seeded and minced

1 (2 ounce) can chopped green chiles

1 cup salsa or picante sauce



Rub both sides of the meat with olive oil.



Combine remaining ingredients except the salsa in

mixing bowl and blend well. Measure out about half of

the vegetable mixture and set aside for later use.

Spoon the remaining vegetable mixture evenly over each

steak. roll the steaks, beginning at the narrow end,

jellyroll fashion. Tie with a kitchen string. Place

the beef rolls into crockpot. Spoon 1/4 cup of salsa

evenly over the beef rolls. Cover and cook on LOW for

8 to 10 hours (HIGH 4 to 5 hours).



Meanwhile stir 1/2 cup salsa into the reserved

vegetable mixture.

Cover and refrigerate. Spoon the remaining 1/2 cup

salsa over beef rolls during the last 15 minutes of

cooking.



Slice the steaks into serving portions and accompany

with vegetable salsa mixture.

Salsa Swiss Steak



Source: Pillsbury Slow Cooker Recipes, January 2002



2 teaspoons oil

1 1/2 pounds boneless beef top round steak, cut into 5

pieces

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium onion, halved and sliced

1/2 medium green pepper, cut into strips

1 can cream of mushroom soup

3/4 cup thick and chunky salsa



Heat oil in large skillet over medium-high heat until

hot. Sprinkle steak with salt and pepper. Place steak

in skillet; cook 4 to 6 minutes or until well browned,

turning once. Transfer steak to 4- to 6-quart

crockpot. Top with onion and bell pepper.



In same skillet, combine soup and salsa; mix well.

Pour over vegetables and steak. Cover; cook on LOW for

8 to 10 hours.



Remove steak pieces from crockpot; place on serving

platter. Stir sauce well. Serve sauce with steak.

Fajita Steak Rolls



2 (1 to 1 1/2 pound) beef top round or flank steaks,

cut 1/4 inch thick

1 tablespoon of olive oil

1 medium onion, chopped

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

2 tablespoons fresh cilantro, minced

2 cloves garlic, minced

2 tablespoons lime juice

1 jalapeno pepper, seeded and minced

1 (2 ounce) can chopped green chiles

1 cup salsa or picante sauce



Rub both sides of the meat with olive oil.



Combine remaining ingredients except the salsa in

mixing bowl and blend well. Measure out about half of

the vegetable mixture and set aside for later use.

Spoon the remaining vegetable mixture evenly over each

steak. roll the steaks, beginning at the narrow end,

jellyroll fashion. Tie with a kitchen string. Place

the beef rolls into crockpot. Spoon 1/4 cup of salsa

evenly over the beef rolls. Cover and cook on LOW for

8 to 10 hours (HIGH 4 to 5 hours).



Meanwhile stir 1/2 cup salsa into the reserved

vegetable mixture. Cover and refrigerate. Spoon the

remaining 1/2 cup salsa over beef rolls during the

last 15 minutes of cooking.



Slice the steaks into serving portions and accompany

with vegetable salsa mixture.

Salsa Swiss Steak



Source: Pillsbury Slow Cooker Recipes, January 2002



2 teaspoons oil

1 1/2 pounds boneless beef top round steak, cut into 5

pieces

1/2 teaspoon salt

1/4 teaspoon pepper

1 medium onion, halved and sliced

1/2 medium green pepper, cut into strips

1 can cream of mushroom soup

3/4 cup thick and chunky salsa



Heat oil in large skillet over medium-high heat until

hot. Sprinkle steak with salt and pepper. Place steak

in skillet; cook 4 to 6 minutes or until well browned,

turning once. Transfer steak to 4- to 6-quart

crockpot. Top with onion and bell pepper.



In same skillet, combine soup and salsa; mix well.

Pour over vegetables and steak. Cover; cook on LOW for

8 to 10 hours.



Remove steak pieces from crockpot; place on serving

platter. Stir sauce well. Serve sauce with steak.

Southwestern Chicken

Taste Of Home's Quick Cooking Sept./Oct. 98

Serving Size : 6



2 cans whole kernel corn -- drained

1 can black beans -- rinsed and drained

1 16 oz. jar chunky salsa -- divided

6 boneless skinless chicken breast halves

1 cup shredded Cheddar cheese



Combine the corn, black beans, and 1/2 cup of the

salsa in a slow cooker. Top with chicken; pour the

remaining salsa over chicken. Cover and cook on High

for 3-4 hours, or on Low for 7-8 hours, or until meat

juices run clear.

Sprinkle with cheese; cover until cheese is melted,

about 5 minutes.

Black Beans and Rice

6 big servings



1 pound dried black beans (2 cups), sorted and rinsed

1 large onion, chopped

1 large bell pepper, chopped

5 cloves garlic, finely chopped

2 bay leaves

1 can (14 1/2 oz) diced tomatoes, undrained

5 cups water

2 tablespoons oil

4 teaspoons ground cumin

2 teaspoons finely chopped jalapeno

1 teaspoon salt

3 cups hot cooked rice for serving



Mix all ingredients except rice in a 3 1/2 to 6 quart

slow cooker.



Cover and cook on high heat for 6-8 hours or until

beans are tender and most of the liquid absorbed.

Remove bay leaves.



Serve over the rice.

Crock Pot Rio Grande Pot Roast



1-1/2 cups thick-and-chunky salsa

1 cup beer or water

1 can (6 oz.) tomato paste

1 pkg. (1.25 oz.) taco seasoning

3 lb. boneless beef bottom round roast

1/2 tsp. salt

1/2 tsp. ground black pepper

2 TB peanut butter

1/3 cup chopped cilantro



Mix first 4 ingredients in a 5 quart or larger crock pot/slow-cooker.



Rub beef with salt and pepper; add to cooker. Spoon some sauce mixture over

top.



Cover and cook on LOW for 8 to 10 hours or until beef is very tender. Remove

to a cutting board.

Stir peanut butter and cilantro into sauce. Slice meat against the grain;

serve with the sauce.



Serves: 8.

Crock Pot Sausage Spanish Rice



1 lb. fully cooked kielbasa sausage, cut in half lengthwise and cut into 1/4"

slices

2 cans (14-1/2 oz. ea.) diced tomatoes, undrained

2 cups water

1-1/2 cups uncooked Minute or Uncle Ben's converted rice

1 cup salsa

1 medium onion, chopped

1/2 cup green bell pepper, chopped

1/2 cup red bell pepper, chopped

1 can (4 oz.) chopped mild green chilies, undrained

1 envelope taco seasoning



In a crock pot/slow cooker, combine all ingredients; stir to blend.



Cover and cook on LOW heat setting for 5 to 6 hours or until rice is tender.



Yield: 8 servings.

Crockpot Green Chile-Stuffed Chicken Breasts
4 boneless �?skinned chicken breast halves, pounded thin
3 ounces cream cheese, softened
3/4 cups shredded Cheddar or Monterey Jack cheese
1 can (4 ounces) diced green chiles, undrained
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup, undiluted
1/2 cup hot enchilada sauce

Coat crockpot with non-stick spray. Combine well cream cheese, shredded cheese, green chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam-side down. Top chicken breast rolls with any remaining cheese mixture. Combine soup and enchilada sauce and pour over chicken rolls. Cover and cook on LOW for 6 to 7 hours.
Serves 4.

Marvelous Mexicali Rice



1 can (15 1/4 oz) whole kernel corn, drained

1 can (15 oz) black beans, rinsed and drained

1 can (4 oz) diced green chilies

1 medium onion, chopped

1 red bell pepper, chopped

2 cups brown rice

3 1/2 cups boiling water

1/2 cup thawed frozen orange juice concentrate

6 Tbs fresh lime juice (from about 3 limes)

1 1/2 Tbs ground cumin

1 Tbs chili powder

1/3 cup chopped fresh cilantro

1/2 tsp salt



In your crockpot, mix together the corn, black beans,

green chilies, onion, bell pepper, rice, boiling water,

orange juice concentrate, 1/4 cup of the lime juice, the

cumin, and the chili powder.



Cover and cook on the low heat setting 2 3/4 to 3 hours.

Stir in the remaining 2 Tbs lime juice, the cilantro, and

salt. Mix well. Serve hot.

Slow-Cooked Shredded Beef Tacos



1-1/2 pounds beef chuck roast

1 medium onion, sliced

1 cup water

1 package taco seasoning mix

10 ounces taco sauce

1 can diced green chilies

1 package taco shells

Toppings: shredded cheese, lettuce, tomato, sour cream.



Place beef and onion in slow cooker. Combine water and

seasoning mix in a small bowl. Pour over beef and onion.

Cook on LOW for 6-8 hours or until tender. Remove meat to

cutting board: shred beef with two forks. Place beef in

large bowl. Stir in taco sauce and chilies. Fill warmed

taco shells with beef mixture. Top with lettuce, tomato,

cheese, and sour cream. Enjoy.