Ingredients:

 

1 lbs. ground chuck

 

1 cp. chopped onion

 

1 28 oz. cn. whole tomatoes (chopped)

 

3 cup diced potatoes

 

1 16 oz. can cut green beans

 

2 tsp. chili powder

 

2-3 dashes cayenne pepper sauce

 

2 10 1/2 oz. cans condensed beef bouillon

 

1 cp. chopped celery

 

1 cp. sliced carrots

 

1 tsp. salt

 

1 tsp. Worcestershire sauce

 

Preparation:

Brown meat with onion and celery; drain fat. Stir in the remaining

ingredients and add 1 or 2 cups of water.

8 ounces Cream cheese, cubed

1 1/4 ounces Sliced dried beef, diced

2 tablespoons Green onion, chopped

1/4 cup Milk

1/4 cup Pecans, chopped

1 Garlic clove

Combine cream cheese and milk in greased Crock Pot. Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients; stir thoroughly. Cover and heat 30 minutes. Serve with crackers or bread pieces.

2 lbs. rump roast

1 pk taco seasoning

1 can Mexican style diced tomatoes (15 oz.)

1 small can green chilies

1 can tomato sauce (8 oz)

1 onion - chopped

2 beef bouillon cubes

2 cans red kidney beans, (15 oz. each), rinsed, drained

Shredded cheddar cheese

Cut roast into bite sized chunks. Roll in taco seasoning and add to slow cooker. Then add the tomatoes, chilies, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.

2-3 pounds roast cut into bite sized pieces

1 packet Onion soup mix

2 cans Cream of mushroom soup

Place pieces of roast in slow cooker. Sprinkle packet of onion soup on meat. Cover with cream of mushroom soup. Let cook up to 9 hours. Stir about 1/2 way through cooking (but I'm sure you could just stir at the end). Serve over mashed potatoes or pasta.

1 1/2 lbs of stewing beef

1 tbsp. prepared mustard

1 tbsp. taco seasoning

1/2 tsp. salt

1/4 tsp. pepper

2 garlic cloves minced

1 can 16 oz diced tomatoes, undrained

1 med. onion chopped

1 can Kidney beans rinsed and drained

1 can chili beans (I also added 1 can of black beans)

Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add beef and toss to coat! -Put the beef in your slow cooker and add the rest of the ingredients. 6 -8 hours on LOW. -Serve over yummy hot rice!

We have some awesome recipes that will make your Christmas dinner rock!

 

2 lbs. ground chuck

1 can tomatoes or tomato sauce

1 1/2 tsp. Salt

2 tsp. Cumin

1/4 c. chili powder

1/2 tsp. black pepper

1/4 tsp. garlic powder 

 

Brown meat in skillet.  Drain fat.  Put incrock potwith other ingredients. Add water just to cover meat.  Cook on low for about 4 hours.  Stir in 1/4 cup cornmeal.  Add gradually so it won't make lumps.  Cook about 10 more minutes. 

*If you need to leave cooking as long as 8 hours, add a little more water.