Vegetarian Taco Soup Crock Pot

Vegetarian Taco Soup

2 - 15 oz cans black beans, drained and rinsed -OR- approximately 3 1/2 cups black beans
1 - 15 oz can pinto beans, drained and rinsed -OR- approximately 1 3/4 cups pinto beans
1 - 15 oz can kidney beans, drained and rinsed -OR- approximately 1 3/4 cups kidney beans
16 oz can tomato sauce
10 oz frozen corn package
2 - 10 oz cans of tomatoes with green chilies, undrained
12 oz can or bottle of beer (non-alcoholic is fine, or use chicken broth)
1 small onion, diced
1 serving of homemade taco seasoning -OR- 1 package store-bought taco mix (but homemade is easy to make!)

Optional Toppings:
Shredded Cheddar Cheese (omit to make soup vegan)
Light Sour Cream (omit to make soup vegan)
Crushed Baked Tortilla Chips
Sliced Scallions
Minced Cilantro

Place all ingredients in the slow cooker and mix well. Cover the slow cooker.

Cook on HI 4-5 hours, or LOW 8-10 hours.

Serve soup in bowls, and let the kids do their own toppings!

Serves 8.

Fast Football Chili Crock Pot

• 4 cans lite kidney beans
• 2 lbs. hamburger
• 4 cans tomato soup
• 2 cans stewed tomatoes
• 2 medium onions
• 2 Tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder
• 2 or 3 bay leaves
• 1/4 teaspoon cayenne pepper (optional)

Fast Football Chili

If you don’t want to wait all day for your chili. This is a no nonsense, quick fix. Brown hamburger with chopped onions; drain and mix well with all other ingredients in a large pot and cook it up. Try not to peek. let it cook.

Top with sour cream and or cheese of course. Maybe dip with Sourdough bread.

VN:F [1.9.11_1134]

please wait…

Chicken Scarpariello Crock Pot

Chicken Scarpariello

1/2 pound hot or sweet Italian sausage links, cut into 1 1/2-inch pieces
1 medium onion, chopped
2 cloves garlic, crushed with press
2 tablespoons tomato paste
2 tablespoon) balsamic vinegar
1 teaspoon dried Italian seasoning or dried thyme
1 pint grape tomatoes
1 package (8-ounce) cremini mushrooms
1 (3 1/2- to 4-pound) cut-up chicken, skin removed from all pieces except wings
Salt and pepper

Directions

In 12-inch nonstick skillet, cook sausage pieces about 6 minutes over medium heat until well browned, turning occasionally. With tongs or slotted spoon, transfer sausages to 5- to 6-quart slow cooker. Add onion to skillet and cook 4 minutes or until slightly softened. Stir in garlic and cook 1 minute, stirring. Remove skillet from heat; stir in tomato paste, vinegar, and Italian seasoning until blended, then add tomatoes and mushrooms. Spoon vegetable mixture into slow cooker and stir to combine.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In same skillet, cook chicken pieces (in 2 batches, if necessary) over medium-high heat until well browned, about 10 minutes. Place chicken on top of vegetable mixture in slow cooker. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours. Skim fat from juices before serving

Beef Pork Chalupa Crock pot

Beef  Pork Chalupa Crock Pot

In Beef, Mexican, Pork

10-12 Servings ~ LOW 8-9 hours

Home » Meat » Beef » Beef – Pork Chalupas

• 1 – (3-4 pound) pork shoulder or bonless bottom roast
•  
• or you can use a beef brisket
• 1 – pound dried pinto beans
• 2 – tablespoons chili powder
• 2 – tablespoons cumin
• 1 – tablespoons salt / pepper
• 2 – tablespoons garlic powder
• 1 or 2 – (4 0z) can diced gr. chilies
• ½ - cup fresh chopped cilantro (optional)
• flour tortillas or tortilla chips

Beef – Pork Chalupas

1. place the roast inside slow cooker coated with cooking spray. in a separate bowl stir together 2-cups water, the beans, diced green chilies, chili powder, cumin, salt, garlic powder, and cilantro. pour the whole mixture over the roast. add enough water so that the roast is mostly covered. jiggle the roast a little to get some of the liquid underneath.
2. cover and cook on low for 8-9 hours. check ofter about 5 hours to make sure the beans have not absorbed all the liquid. add more water if necessary 1 cup at a time. use enough to keep the beans from drying out.
3. when the roast is fork-tender, remove from slow cooker and place it on a cutting board. remove any fat and shred with fork.
4. return to slow cooker and serve with flour tortillas and your favorite topping, such as sour cream, guacamole, cheese etc.

VN:F [1.9.11_1134]