2 medium onions, sliced
2-pound beef boneless arm roast, trimmed of fat
1 can (16 ounces) baked beans
1/4 cup barbecue sauce
1 teaspoon finely chopped jalapeño chili
12 onion kaiser rolls, split
1 1/2 cups prepared coleslaw
1. Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.
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We cannot remember the actual name of this, but it would be helpful because ‘sausage noodle dish’ is quite a mouthful.
1lb shaped pasta, bowties or corkscrews (those are the Italian names)
12oz (maybe? one package) kielbasa sausage
1 large sweet onion, sliced
1 bell pepper, sliced
large can (14.5oz) peeled, stewed tomatoes, drained and sliced
0.25 – 0.5lb monterey jack cheese, shredded
Cook the pasta per package directions. Meanwhile, fry the sausage nice and slow in a large skillet, then add the onion and bell pepper and fry until slightly crunchy. Add the tomatoes and cook until they are hot. Drain the pasta, add to the pan with the cheese. Turn off burner and mix well until the cheese is melted.
With a mere 15-minute prep time, this Irish favorite couldn’t be easier!
2 lb. small red potatoes
1 1/2 cups fresh baby carrots
1 medium onion, cut into 8 wedges
1 (2 to 2 1/2-lb.) corned beef brisket with seasoning packet
2 cups apple juice
8 thin wedges cabbage
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons Dijon mustard
1.Place potatoes, carrots and onion in 5 to 6 1/2-quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.
2.Cover; cook on low setting for 10 to 12 hours.
3.About 40 minutes before serving, remove beef from slow cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30 to 35 minutes or until cabbage is crisp-tender.
4.Meanwhile, in small bowl, combine all horseradish sauce ingredients; mix well.
5.To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Chopped fresh cilantro
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.