Yield 6 servings Number Of Ingredients 12 Steps:
Spray 4-quart slow cooker with no-stick cooking spray; set aside. Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce. Place 3 tortillas in bottom of slow cooker; top with 1 1/3 cups meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices. Cover; cook on Low heat setting 3-4 hours or High heat setting 2-3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt. Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.
Time 4h15m Yield 6 servings. Number Of Ingredients 10 Steps:
In a skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the egg, milk and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt and beef. , Transfer to a greased 3-qt. slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted.
Time 5h20m Yield 6 Number Of Ingredients 9 Steps:
Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.
Time 1h Yield 6 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans. Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water. Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Time 5h15m Yield 4 Number Of Ingredients 12 Steps:
In 12-inch nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean. Serve with sour cream and green onions.
Time 7h10m Yield 10 serving(s) Number Of Ingredients 9 Steps:
Place half of the diced onions in a 4-quart electric slow cooker. Top with half each of the salsa, the chili, beans and olives. Place 4 or 5 of the tamales on top. Cover the tamales with half of the chili strips. Repeat the layers, ending with the remaining chili strips. Cover and cook on the low setting 6 1/2 to 7 hours. Pass shredded cheese and sour cream on the side. Tip: If you are using frozen tamales, the wrappers will be easier to remove if you microwave them for a few seconds first. Also, if using frozen tamales, increase cooking time about 1 hour.
Time 4h10m Number Of Ingredients 9 Steps:
Brown ground beef in a skillet until cooked through. Drain off fat and set aside. In a bowl combine egg, milk, and cornmeal until smooth. Add corn, tomatoes, olives, taco seasoning, beef and half of cheese to the cornmeal mixture. Grease slow cooker and spread mixture in slow cooker. Cook on low for 4 hours. Sprinkle remaining cheese on top and cook on warm just until cheese is melted.
Time 17m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Brown ground beef and onion in skillet. Drain grease. mix peppers and tomato together. cut 4 tortillas into bite size pieces. i used a pizza cutter to slice into eights. layer tortilla slices on bottom of crock pot make a layer of ground beef layer peppers and tomatoes repeat layers twice top with cheese cook on low 2-4 hours. I usually leave the cheese off until the last 30-45 minutes of cooking. serve with sour cream, hot peppers (jalapeno), salsa and refried beans to garnish.
Time 4h20m Yield 4 servings. Number Of Ingredients 13 Steps:
In a small skillet, cook turkey over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. In a large bowl, combine egg, milk and cornmeal until smooth. Add tomatoes, corn, seasonings and turkey. , Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until edges are brown, 4-5 hours. Serve with cheese, sour cream and salsa. If desired, sprinkle with green onions.
Yield 8 Number Of Ingredients 14 Steps:
In a large skillet, brown ground beef over medium heat until no longer pink; drain excess grease. Stir in the cumin, salt, chili powder and pepper. Transfer to a slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through. In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean. Sprinkle with cheese; cover and let stand for 5 minutes before serving.
