Is this one thing or 2?

Is it an 8 oz tub of sour cream and 8 oz of onion cream cheese?

 

One

I added it to your original recipe ingredients. When do you use it? I can add that, too.

 

Thank you kindly. The Italian seasoning just goes in with the condensed soup and cream cheese and butter before you melt them together.

This sounds really good to me, I'm going to try it this weekend. Mrs C loves Mexican.

 

I'll probably sub rice for potatoes though, we're big rice eaters.

 

We always put white or mexican rice in ours:thumb:

Don't leave us hanging! Tell the story!

 

It happened about 6, maybe 7 years ago. I had gotten a crockpot recently, of all things, and I was trying out my mom's recipe for crockpot Swiss steak (I'm a big fan of Swiss steak....I used to fairly consistently pick my mom's Swiss steak as my birthday meal when I was a kid). Well anyway, she'd always put a layer of onions and peppers between each layer of steak. So I was using a trick that my grandpa used to use to slice onions without getting all teary-eyed: he'd cut them in the sink with the faucet running over them. Well I was slicing the onions with a brand new, super-sharp chef's knife, and the next thing I know, the wet onion I was slicing slipped, and I watched the tip of my finger wash down the drain. It was surprisingly painless, particularly when you consider the fact that the cut was deep enough that I even managed to scrape off the periosteum (outer layer) of the bone in my finger tip. The cauterization, however, was not painless.

 

Ever since, I've not been such a big fan of slicing onions...and I DEFINITELY don't recommend doing it in the sink with the water running.

I've got one that the wife and I love.

You can change the amount depending on how many people you are serving.

 

We use (makes 6 huge enchiladas):

1.5 lbs of stew meat

2 bell peppers

1 onion

2 cans spicy enchilada sauce

1 pack taco seasoning

 

Slice onions and bell peppers. Throw all ingredients in the slow cooker and mix. Cook on low for 8 hours or high for 5 or so.

 

You'll also need burrito sized tortillas, potatoes, shredded cheese and anything else you like in an enchilada ( I but black olives, cilantro and jalapenos in mine).

 

We chop our potatoes and fry them on low with a little oil. Not really even a fry, just enough to get them soft.

 

Spoon some of the stew meat onto a tortilla, use a fork to break it up a little (makes it easier to roll). Add the peppers and onions, cheese, potatoes and whatever else you like.

 

Roll up your enchilada and place it in a greased baking dish. When all your enchiladas are in the dish, top them with some of the sauce left in slow cooker and more cheese if you like. Bake them at 400 degrees until the cheese is melted.

 

These are very, very good.

 

I think the next time we make them I may add the potatoes and jalapenos to the slow cooker and cook them with everything else. I'll let you all know how they turn out !

 

Big thumbs up from Mrs C and I.

Big thumbs up from Mrs C and I.

 

I think we are going to have it sometime this week.

 

Did you change anything ? Add or take any ingredients out ? I tinker with it each time we make it...

Made a Memphis roast tonight. About a 4lb chuck roast, package of ranch mix, package of au jus mix, a stick of butter on top, and some whole peppericinis sitting on top. Turned out awesome.

I think we are going to have it sometime this week.

 

Did you change anything ? Add or take any ingredients out ? I tinker with it each time we make it...

 

Didn't change a thing with the meat. We had them for dinner Friday and lunch Saturday.

 

I typically follow a recipe exactly the first time, then may tweak it later.

 

I sautéed up some fresh jalapeños and made some Mexican rice to go with it. A little sour cream on the side. It was very good.

 

I think I'm going to use a pork butt the next time and see how that comes out. Might throw some chorizo in there too, but I'll wait till a third time before I do that.

Made a Memphis roast tonight. About a 4lb chuck roast, package of ranch mix, package of au jus mix, a stick of butter on top, and some whole peppericinis sitting on top. Turned out awesome.

 

Made this again over the weekend, you can't go wrong. Had it last night for

dinner and packed it for lunch today.

I'm making the enchiladas this week as well going with chicken.

Copied from dinner thread:

Sprinkled a 4lb pork butt with chipotle powder, cumin, and garlic. Let it sit in the fridge for awhile. Put it in the crockpot on low for 7 hours with a jar of mango/peach salsa. Shredded and cooked for another hour on low.

 

Made cilantro lime rice in the rice cooker. Assembled naked burrito bowls with rice, black beans, pork, guac, and Mexican cheese.

 

Feasted like kings and queens...

Got a couple things I'm going to try I'll post the results.

Crockpot Lasagna & Crockpot Taco Soup

 

Doing the Lasagna on Saturday and getting ingredients for the soup for later next week.

Making a pot of my Calico Beans this weekend.

 

Technically this is a side dish, but if you make a skillet of corn bread to go with it: it's a meal.

 

1 lb. ground beef

1/2 lb hot Italian sausage (you can use mild if you're a sissy):lol2:

1/2 lb. bacon chopped up

1 really large onion, chopped up

1 tsp. dry mustard

1 Tbsp prepared mustard

2 Tbsp apple cider vinegar

1/2 c. brown sugar

1/2 c. catsup

Couple shots of Worcestershire sauce

Couple of shots of hot sauce (totally optional, but I like it)

2 cans pork & beans

1 can butter beans

1 can pinto beans

1 can red beans

 

Brown off all of the meats and onions. I cook the bacon separately, but the sausage, beef, and onions I just cook together in a big skillet.

 

Drain the fat from the meats. Throw everything in the crock pot, and give it a good stir. I don't drain anything. I set my crock pot on 8 hours so it cooks low, it's ready in 6, but it won't hurt it at all to go the full 8.

 

Make up a skillet of corn bread and you are ready.

 

I like to top it with some cilantro when I put it in the bowl. A lot of folks like to top it with scallions.

Edited January 30, 201412 yr by coldweatherfan

Feel free to add a can of Great Northern beans too if you have a big enough crock pot.

Making a pot of my Calico Beans this weekend.

 

Technically this is a side dish, but if you make a skillet of corn bread to go with it: it's a meal.

 

1 lb. ground beef

1/2 lb hot Italian sausage (you can use mild if you're a sissy):lol2:

1/2 lb. bacon chopped up

1 really large onion, chopped up

1 tsp. dry mustard

1 Tbsp prepared mustard

2 Tbsp apple cider vinegar

1/2 c. brown sugar

1/2 c. catsup

Couple shots of Worcestershire sauce

Couple of shots of hot sauce (totally optional, but I like it)

2 cans pork & beans

1 can butter beans

1 can pinto beans

1 can red beans

 

Brown off all of the meats and onions. I cook the bacon separately, but the sausage, beef, and onions I just cook together in a big skillet.

 

Drain the fat from the meats. Throw everything in the crock pot, and give it a good stir. I don't drain anything. I set my crock pot on 8 hours so it cooks low, it's ready in 6, but it won't hurt it at all to go the full 8.

 

Make up a skillet of corn bread and you are ready.

 

I like to top it with some cilantro when I put it in the bowl. A lot of folks like to top it with scallions.

 

I have to try this soon. Sounds unbelievable!