My New Slow Cooker was Christened with Linda’s Mexi Dinner Recipe

I am now in a steamy love affair with my new 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. 

Mexi Dinner

1 pound 85% ground beef, browned, drained                         

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

It’s delicious!

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!

Taco Corn Bread Casserole

The other day when visiting Debbi’s blog, she had posted this recipe and I knew I would be trying it soon.  I love corn bread and Mexican food also but combining the two ~ heavenly!

So, this was dinner last night and it was delicious!  Bill and I both fell for it and I will definitely be making it again.  Debbi made it with ground turkey.  I am not much of a fan of turkey, except at Thanksgiving time; therefore, I cooked this great recipe up with lean ground beef.  Then before serving, I dusted it with chili powder. 

This is seriously good as Debbi says and easy too!  Give it a try! 

On its way into the oven

Here’s Debbi’s recipe:

Taco Corn Bread Casserole

Ingredients:

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned ground beef, or meat of your choice
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)
 
Method:
 
In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese. 

ENJOY!!!    

Thanks for the recipe, Debbi!

Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great cookbook giveaway.