Yummy Enchiladas easy to make in the slow cooker
Who doesn’t love pasta? If your family has been craving the feel good power of pasta, then look no further! Our families were just in love with the...
A slightly spicy alternative to stuffed peppers. I combined a few ideas from other recipes and added a few of my own.
- 2 lb block of Velveeta (we use the light kind - a whole box of it)
- 1 Can Rotel (we use the Mexican flavor for the spices)
- 1 Can Cream of Mushroom soup
- 1 Pound Hamburger meat
- 1 Package Taco seasoning
First you brown the ground beef and make taco meat according to package directions.
While that's cooking, haul out your slow cooker and get it set up on the counter and place in a liner.
Then cube your Velveeta cheese and throw it in the slow cooker.
Add your can of Rotel and can of soup, then set the pot to low.
Once the taco meat is finished, add that over the top of your cheese/rotel/soup mixture and let it cook on LOW for 3 hours.
Stir occasionally and once you notice a smooth texture, it's ready to eat.
Leave a Review
You must be logged in to post a comment.