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! :)