Sissy Lloyd
2 lbs ground beef
1 large onion chopped
3 cans Progresso minestone soup
3 cans Ranch Style Beans
2 cans Rotel tomatoes (mild or hot)
Brown the ground beef with the onions till done, drain and put in a large dutch oven. Add the cans of soup, beans, and tomatoes and simmer till heated thoroughly. Serve with cornbread if desired. That’s it…it’s fast & delicious especially on a cold night.
Jeannie Sanchez
1, 3-4 pound beef roast
1 package DRY Italian salad dressing mix..(Like Good Seasons)
8 oz. pepperoncini peppers, juice
1 can beer OR beef broth
Put all in the crock pot. Cook on high for 6-8 hours. If it hasn’t fallen apart, pull apart with two forks. Discard the pepper stems, but keep the peppers in! Serve on buns with some juice for dipping. (This smells SO good while it cooks, you will drive everyone crazy waiting for dinner!)
Virginia White
1 box deluxe Kraft Mac & Cheese
1 lb. Hamburger
1 can Italian Style tomatoes
1 teaspoon Italian seasoning.
1 Cup cheddar cheese
Prepare the mac and cheese according to box directions. Meanwhile brown hamburger, add undrained tomatoes and Italian seasoning. Simmer for five minutes. Mix the mac and cheese and hamburger. Put in a 9×9 pan that’s been sprayed with pan spray. Sprinkle with the cheese and bake at 350 degrees for 20 minutes.
Cheryl Avery
1. One beef potroast
2. one jar of salsa - hotness of your choice
3. small onion sliced
4. seasoning of your choice
Cover and cook on low while you quilt, shop, etc. It’s great with mashed potatoes or noodles and a veggie. Everyone that’s tried it, loves it.
Gayle Kibby
I tried this recipe for meat loaf in the crock pot and really like this variation.
The original recipe from Taste of Home:
2 cups crushed tortilla chips
1 cup (4 oz.) shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons
Louisiana-style hot sauce
In a large bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into a round loaf. Cut three 20 in. x 3 in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3 qt. slow cooker. (Leave the foil in during cooking time.) Cover and cook on low for 3-4 hours or until no pink remains and a meat thermometer reads 160 degrees. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker.
I didn’t have all of the ingredients so I substituted 1/2 cup sour cream for the egg substitute, green olives for ripe olives, 1/2 env. taco seasoning and 1 tablespoon Worchestershire sauce and 1 tablespoon of Tequila for the Louisiana-style hot sauce. It still turned out great!
Received from Paula Halabut
4-pound beef chuck pot roast (arm, blade, chuck eye or cross rib)
1 envelope (about 1 1/2 ounces (dry onion soup mix
1 can (10 1/2 ounces) condensed cream of mushroom soup
Place 30×18-inch piece of heavy-duty aluminum foil in baking pan, 13×9x2 inches; place meat on foil. Sprinkle soup mix over top of meat and spread with cream of mushroom soup. Fold foil over meat and seal securely.
Cook in 300°F oven for 4 hours.
Makes 8 to 10 servings.
Joyce Feldman, IL
Cut off a large section of aluminum foil for each person you will serve. On each section, lay a large hamburger patty, sliced potatoes, carrots, and onions. Season to taste. Fold the foil closed and grill for about 45 minutes on a charcoal grill (use less time if cooking on a gas or an electric grill).
We love this easy meal all summer long (even in the winter). It’s easy meal to clean up after with no mess and no dishes needed.
Italian Crock Pot Meal
Sheryl Duden
Sheryl says, “I have 2 quick things I do for dinner.”
The first one is: In a Crock Pot put as many boneless skinless chicken breasts as needed for your family. Dump a can of diced or stewed Italian tomatoes and a small can of tomato sauce.
The second is basically the same only I use a large charcoal steak and the tomatoes.
Let them cook in the crock pot/slow cooker on low all day and then serve over pasta with a salad or vegetable. Quick and easy and my family loves it. To spice it up, you could use a different flavor of the diced or stewed tomatoes.
1 rump roast
1 pkg. Lipton Dry Onion Soup Mix
1 can Cream of Mushroom Soup
Place all ingredients into a crock-pot. Cook all day on low heat.
Karen Howell
1 lb. hamburger, browned & crumbled
2 tubes Pillsbury Grands biscuits, each cut in 6ths
1 8 oz. jar salsa
2 c. shredded Cheddar cheese
Mix ingredients together and place in greased 9×13 pan. Bake 350°F 30 to 40 minutes until brown and bubbly in center.
You can substitute Italian sausage, sliced pepperoni, and pizza sauce with Mozzarella and Parmesan cheese for an Italian Biscuit Bake.