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Sunday, October 31, 2010

bring out the slow-cooker!

Hooray for some fall weather,it's about dang time.It  didn'troll some in with a parade and marching band,but quietly eased in with some cooler temperatures and some much needed rain,albeit one good day of some good rain,but I am not complaining AT ALL! And with the leaves falling, the cooler temperatures gives me a big excuse to break out the slow-cooker.Oh the new recipes to try and the ol' trusty ones that have never failed me...it's time to gather all your ingredients and throw them in one pot and let the magic of a huge ceramic crock and one heck of a heating element do it's thang.
  The slow-cooker was a brilliant invention and definitely helped out for this past Sunday's family dinner night.I had decided to make just a couple more canning recipes,ok actually my last canning recipes for the season...I know sad. Take a moment if you need to,I did...
   I made fall-in-a-jar and this plum goodness and I wouldn't have been able to pull it all of without a. my patient,kind and helpful husband AND b. my trusty slow-cooker.I tell you what there's nothing like a warm bowl of taco soup after a long hard day of canning.And throw your pretty awesome family members in the mix and it made for a wonderful evening.

Slow-Cooker Taco Soup
adapted from allrecipes.com
Ingredients:
2 TBL vegetable oil
4 cloves garlic,crushed
1 medium onion,diced
1 packet taco seasoning mix
1 packet ranch dressing seasoning mix
1 15-ounce can pinto beans
 -rinsed and drained
1 15-ounce can black beans
-rinsed and drained
1 15-ounce can whole kernel corn
with liquid
2 cans Rotel
1 4-ounce can diced green chiles
1 c water
1 15-ounce tomato sauce
Directions:
1. In a large skillet,heat the vegetable oil over medium heat. Cook onions and garlic until fragrant add in ground beef and both seasoning packets,taco and ranch. Stir into ground beef and brown meat,spooning off any excess liquid that should cook off. After meat is browned and mixture is cooked through,drain mixture on a paper towel-lined plate.
2. Transfer meat mixture to the bowl of the slow-cooker and add the rest of the ingredients,stir in to mix together. Cook on LOW for 8 hours or HIGH for 6 hours. Garnish with sour cream and shredded cheddar cheese. This was so darn good,I mean it.

2 comments:

  1. WOW! Your slow cooker looks awesome (mine is old school with a high, low and off knob thing). I can't wait to make this dish, it looks so tasty!!

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  2. It's way nicer than the one we used to have,I figured out it didn't work after it took 12 hours on high to cook a pot roast. I set it when I got up and went on with my day then on with the evening to find out it wasn't finished at all.YAY!

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