I am now in a steamy love affair with my slow cooker!
When I was working, I cooked my way through two slow cookers and really didn’t think about buying another one as we are retired now. Bubba mentioned that he uses a slow cooker now and then and it reminded me of how easy and convenient it is to utilize one. So, I was seriously considering buying a new one when Linda at My Kind of Cooking posted “slow cooker tips.” That sealed the deal and I knew I had to buy a new slow cooker!
On days when I am out and about or days like yesterday when I was organizing the utility room and a couple of closets, a slow cooker has it advantages for getting a meal on the table. Just fill it, plug it in and let it do the cooking for you! And then there are those days when maybe I just want an easy meal without a lot of cooking and pots and pans to clean. Yes, I have those days once in a while; don’t we all? A slow cooker is the perfect solution!
Then a cookbook that is filled with delicious-sounding slow cooker recipes came to mind ~ Linda’s “My Kind of Cooking.” I christened my new slow cooker with “Mexi Dinner.” It was easy, easy with just a few ingredients and thanks to the slow cooker Linda recommended.
2 (15 ounce) cans Mexican style corn
1 (14½ ounce) can enchilada sauce
1 (6 ounce) can tomato sauce
1 cup shredded Colby jack cheese
In slow cooker, combine beef, corn, enchilada sauce, tomato sauce and ½ cup cheese.
Mix well. Cover.
Cook on low for 2 hours.
Top with remaining cheese. Serve with corn chips, shredded lettuce and sour cream, if desired.
Makes 6 servings
If you haven’t entered the realm of using a slow cooker, you should absolutely give it a try! I bet you’ll love it like I do!
Do you have a slow cooker?
By the way, Linda is having a great giveaway now, so check out her blog!