Cream Tacos

Here is one more crockpot recipe:
I got this recipe from Good Things Utah

12 corn tortillas
2 T. oil
Salt
1 onion, chopped
1 ½ cups half-and-half
1 (4 oz.) can diced green chilies
Salt and pepper to taste
Taco sauce
3 cups cubed chicken, cut and boned or 1 ½ lbs. browned ground round
8 oz. sharp cheddar, grated

Pass tortillas through skillet of hot oil to soften
Drain on paper towel and salt lightly.
Tear tortillas into quarters; set aside
Sauté onion in remaining oil; add half-and-half then chilies, salt, pepper, and taco sauce.
Simmer 5 minutes.

In greased slow cooker, layer tortillas, chicken or ground beef, grated cheese and sauce. Cook on low 4-6 hours. Serves 6

*This recipe is very flexible. I have used cream of chicken soup instead of half and half, and sometimes I don’t put the tortillas through the oil. You can really vary it however you want to make it quicker or to use ingredients that you have on hand. It is delicious with both chicken and ground beef. I also put sour cream, lettuce, tomatoes and sometimes guacamole on top.

Crock-Pot Mac and Cheese

Slow Cooker Mac & Cheese – Lexie Matson

16 oz. elbow macaroni
1/2 c butter or margarine, melted
2 eggs, beaten
1 can evaporated milk
1 can condensed cheddar cheese soup
1 c milk
4 c shredded cheddar cheese, divided
1/8 tsp. paprika

Cook macaroni according to package directions, drain. Place in 5 qt. slow cooker; add melted butter. In a bowl, combine eggs, evaporated milk, soup, milk, and 3 c cheese. Pour over macaroni; stir to combine. Cover and cook on low for 4 hours. Sprinkle with remaining cheese. Cover and cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.

Mexican Pork Recipes

We LOVE these two mexican pork recipes.  Each recipe makes a lot of meat, so when we make it we will eat the meat in a variety of different ways throughout the week AND still freeze some for a busy-day meal in the future.  Some ways we have used it is on tacos, in burritos or stuffed quesadillas, in enchiladas, on a taco salad and in a wrap.

SWEET PORK

3 lb. pork roast (butt or shoulder)

1 c. worcestershire sauce

1 tsp. dried oregano

1 tsp. powdered ginger

1 tsp. salt

1 tsp. chili powder

1 tsp. garlic powder

2 T. dried minced onions  

Cook all ingredients in a slow-cooker all day.  One hour before serving, remove roast and shred it.  Dump out the cooking juices.  Put the shredded pork back into the slow-cooker and add:

1 c. dark brown sugar

1 c. red enchilada sauce

Serve hot in tacos or burritos, or whatever.  Top with your favorite mexican food toppings.

"CAFE RIO" PORK

3 - 4 lb. pork roast

2 T. brown sugar

2 tsp. cumin

1 tsp. salt

4 tsp. cayenne pepper (this is a little too spicy for me - you can add more if you like spicy, maybe a little less if you don't)

1 (12 oz.) can of coke

1 c. chicken broth

2 garlic cloves, minced

1 small onion, chopped

1 c. brown sugar

The night before:  Mix together 2 T. brown sugar, cumin, salt, and cayenne pepper.  Rub on pork roast.  Put in the crock-pot on the lowest setting.

Next morning: Add coke, chicken broth, garlic and onion.  Keep cooking on low setting.

1 hour before serving:  Shred the roast with two forks.  Add 1 c. of brown sugar.  

Serve hot on tacos, burritos, or whatever!  Top with your favorite mexican toppings.

SOOOOOOOOOOOOOOOO yummy!

Shredded Beef for Tacos or Burritos

1 (4 lb.) frozen rump roast

1 c. chicken broth

2 (7 or 8 oz.) cans Mexican style hot tomato sauce (I've used plain tomato sauce, and it is good, too)

3 T. crushed garlic

salt and ground black pepper to taste

1 bunch green onions, chopped

1 c. chopped fresh cilantro

Place the frozen roast in the slow cooker.  Pour the broth and tomato sauce over the top.  Season with garlic and salt and pepper to taste.  Cover and cook on low for 9 hours.  When done, the roast should shred into the juices.  Mix in the chopped green onion and cilantro, and serve with your favorite taco toppings.   

Crock-Pot Chicken and Pasta

4 chicken breasts, cut into bite-sized pieces

1 package dry Italian dressing mix

3 T. butter, melted

1-2 cans cream of chicken soup

1/2 tsp. onion powder

8 oz. cream cheese, cubed

1/2 tsp. season all

1/2 c. milk

pasta

Put the chicken in the crock-pot.  (Mine is usually still frozen at this point.)  Sprinkle Italian dressing mix over the chicken.  Pour melted butter on top.  Beat together the rest of the ingredients in a mixing bowl and pour over the chicken.  Cook in the crock-pot on low for 8 hours.  Just before serving, mix in prepared pasta noodles of  your choice.

Crock Pot Salsa

I just made this recipe over the weekend and it was so yummy and such a different way to make salsa.

10 roma tomatoes
3 cloves of garlic
1 small-medium onion
2 jalapeno peppers
1/4 cup cilantro
1/2 tsp Salt (I actually used alittle more)
2 TBSP white vinegar

Core tomatoes and stick three garlic cloves in three of the tomatoes, peel and cut onion (chunky) and cut off stems of jalapeno and remove seeds (unless you want it SPICY) Place tomatoes, onion and jalapenos in crock pot and cook on high for 2 1/2-3 hours.

Let cool

Then place all the crock pot mixture and the rest of the ingredients in a blender and mix. I let mine sit in the fridge for a few hours before we ate it and it was really yummy. Serve with tortilla chips.