Taco Casserole

Ingredients

500g rump, blade or chuck steak cubed
1 large onion, diced
1 (425g) tin tomatoes
1 cup sliced mushrooms
1 teaspoon garlic
1 tin tomato tin of water
1 Cup of Beef Stock
1 packet taco seasoning
1 (400g) tin red kidney beans, well drained and rinsed

Instructions

1. Dice steak into about 1.5cm cubes and place in slow cooker.
2. Add to slow cooker the onions, tomatoes, mushrooms, garlic, Worcestershire sauce, water, stock powder and taco seasoning.
3. Turn on to low and cook for 6 hours
4. Add the kidney beans 15 minutes before serving; any sooner and they will turn too mush.
5. Serve with rice, corn chips and sour cream.

Slow Cooked Chicken Cordon Bleu

Ingrediants

1 Chicken Breast

1/2 Can Creamy Chicken Soup

6 Slices Ham

6 Slices Cheese

Instructions

1. Place Chicken Breast in the slow cooker

2. Put three slices of Ham on top of Chicken

3. Put three slices of Cheese on top of Ham (so ham is covered)

4. Put remaining ham on top of Cheese

5. Place remaining cheese on top of ham

6. Pour Soup over the chicken/ham mix

7. Cook on low for 5-6 hours

Slow Cooker Taco Soup

picture from here (will update when I remember to take a photo of my own)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it)

2 cups salsa

1 flour tortilla

1 Cup fresh or frozen corn

1/2 Cup grated tasty cheese

1 Can Tomato Sauce

1 Cup Beef Stock

1 teaspoon garlic

1 Can diced Tomato's

optional: 1 can chili/kidney beans (I left it out of mine because I'm not a big fan of either.)

Instructions

1. In a large skillet, cook ground beef over medium heat until no longer pink; drain

2. Tear tortilla into strips

3. Place ground beef, enchilada sauce, salsa, corn, tomato sauce, beef stock , garlic and diced tomato's in the Slow Cooker, place tortilla strips on top and cook on low for 8 hours or high for five hours

4. Place into bowls and sprinkle cheese on top

Serve

Comments: I made this in a batch with some of the mince I used with the Enchilada Casserole. I ended up making three extra servings of this soup and my plan is to have it for lunch this week (including one meal) It's yummy and filling and I actually had someone turn it on for me when they got up in the morning so it was wonderful smell to wake up to as well, which was why I had it on high for a little under five hours. Next time if I have any I might throw in some sour cream as well.

Linked at Mouthwatering Monday

Cheesey Slow Cooker Chicken

Ingredients

*2 boneless chicken breasts

2 Cans Cream Chicken Soup

1/2 Cup Frozen Corn Kernels

1 Cup Uncooked Pasta

Directions:

1. Put Chicken in Slow Cooker

2. Pour on top soup + Corn Kernels

3. Cook on low for at least 8 Hours (or on Warm for 6)

4. 15 minutes before serving time cook pasta to package instructions

Serve

Comments: I cooked this with two chicken breasts mainly because I froze the leftovers to have at a later date. I got the recipe from Slow and Simple and it really is one of those recipes that you can just leave and forget about.