Slow-Cooker Chili!

What You Need

1-1/2 lb. lean ground beef

1 can  (16 oz.) no-salt added tomato sauce

1 can (15 oz.) dark red kidney beans, rinsed

1 can  (15 oz.) light red kidney beans, rinsed

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

1 cup  frozen corn, thawed, drained

1 onion, chopped

2 Tbsp.  chili powder

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR just before serving. Serve topped with the cheese. 



My all time favorite Chili!  It is so simple and amazingly delicious.  I add a bit more corn than called for and I never thaw it and it works out just fine.   Don't forget the cornbread! 

Bean and Cheese Burritos

4 soft shelled flour tortillas
1 can pinto beans
1 can Enchilda sauce
Cheese
Sour Cream


I will be honest, I pulled this one right outta my bum.
Evenly distribute the pinto beans in the center of each tortilla. A spoonful of sour cream to each and cover with as much cheese as you would like. Role up the tortillas and place in a 9x9 pan using a toothpick if necessary. Cover the four tortillas with the Enchilada sauce and cover with more cheese.   Bake at 350 degrees for about 25 minutes to get everything warm and melted.

**I could probably eat two of these, so double if needed
**I think adding tomatoes or olives on top could be pretty tasty too

**For lighter option don't overdose on cheese.. not sure why you wouldn't wanna cheese overload but that's just me. 

Mushroom Herb-Chicken

4 (6oz) boneless, skinless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking Spray

3 large shallots, peeled ad sliced length wise

1 (6oz) package pre-sliced mushrooms

1/3 cup dry Sherry or Cooking Sherry (can also substitute red wine vinegar + sugar)

1 teaspoon dried marjoram or oregano, crushed

1. Place each chicken breast between two sheets of heavy-duty plastic wrap. Pound to 1/3 inch thick with mallet or heavy skillet. Coat both sides with salt and pepper, then spray with cooking spray. Cook in a large nonstick skillet over medium-high heat for 5-6 minutes on each side or until browned.

2. While chicken is cooking, cut shallots vertically into thin slices to measure 1 cup. Remove chicken from pan, coat pan with cooking spray, add mushrooms and shallots and coat veggies with cooking spray. Cook 1 minute, stirring constantly. Stir in Sherry (or substitute) and marjoram. Return chicken to pan and cook for 3 minutes or until chicken is cooked all the way through and mushrooms are tender.

Serve chicken with mushroom and shallot mixture over the top.

Makes 4 servings!

There you have it. I finally posted. :) My sister gave this recipe to me and it is wonderful! :)

Tuna Cassarole

2 small cans Tuna
1 can Cream of Mushroom Soup
1/3 cup Sour Cream
1/2 cup Milk
1 cup Cheese
2 1/2 cups cooked Egg Noodles
1 cup Cheese

Mix first 5 ingredients plus salt and pepper to taste, add in noodles. Put in a 8x8  or 9x13 greased pan. Spread last cup of cheese over top and bake at 375 degrees for 30 minutes. For extra crunch I add breadcrumbs, or those French's onions. Occasionally I also add corn to switch things up.

** You can remove the sour cream for a healthier version but it's not as creamy, Although tastes very similar.
** Switch mushroom soup for cream of chicken, and the tuna for that canned chicken
** This is also an easy make ahead recipe, combine it all and stick in the fridge then heat when ready. Although you may need to increase bake time to 40ish minutes to be fully warmed.