Slow Cooker Beef Enchilada Stack Recipe

Slow Cooker Beef Enchilada Stack Recipe

 Ingredients 1 lb ground beef

 ½ cup green pepper,

diced ½ cup yellow squash, diced (this is optional, but I try to sneak in vegetables where I can!)

 1 onion, diced

 1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 cup salsa (I love Herdez brand)

 1 (10 oz) can red enchilada sauce (any heat level you like ­ I used mild)

 1 (1 oz) packet taco OR enchilada seasoning

 2 cups colby jack cheese, shredded

 6 (6") corn tortillas

your favorite enchilada toppings

 (sour cream, avocado, tomato, green onion, salsa, etc) Instructions

 1. Line a 6­quart slow cooker with a slow cooker liner (this is optional, but I highly recommend it. It makes clean up a breeze). Spray the liner (or your bare crock pot) with non­stick cooking spray.

2. In a large skillet over medium high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.

 3. Reduce heat to low and add rinsed beans, salsa, ½ can of the enchilada sauce, and taco seasoning and heat. Let simmer for 5 minutes so that the flavors can meld together.

 4. Pour ⅓ of the meat mixture in the bottom of the slow cooker, sprinkle ½ cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.

 5. Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining ½ cup of cheese.

 6. Cover with lid and cook on low for 3­4 hours (just until it's heated through).

 7. Scoop servings onto plates and top with your favorite toppings.

 Found the Recipe by Six Sisters' Stuff at http://www.sixsistersstuff.com/201

Chicken & Bacon Lasagna Roll Ups

Chicken & Bacon Lasagna Roll Ups

Ingredients

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Cream Sauce (link within the post)
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

Filling

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste

Instructions

• 1
  Add 8 pieces of lasagna pasta to a large pot of boiling water.
• 2
  Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
• 3
  Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
• 4
  Shred chicken breasts. Set aside.
• 5
  Cut and fry bacon.
• 6
  Add diced onions and crushed garlic 3 minutes prior to baking being finished.
• 7
  Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
• 8
  In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
• 9
  Divide and spread the filling onto the cooked pasta evenly.
• 10
  Add the shredded chicken onto each pasta.
• 11
  Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
• 12
  Sprinkle some Parmesan on top of the bacon and chicken.
• 13
  Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
• 14
  Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
• 15
  Cover the roll ups with the rest of the cream sauce.
• 16
  Top with pieces of bacon.
• 17
  Sprinkle mozzarella and Parmesan on top.
• 18
  Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
• 19
  Let it rest after taken out of oven for 5 to 10 minutes.

I found this recipie here simply gloria http://simplygloria.com/

Cheesy Chicken Broccoli and Rice Casserole

Serves: Serves 6-8

Ingredients

• 2 cups of diced rotisserie chicken {or any other cooked chicken}
• 2 cups broccoli florets, broken down into bite-sized pieces
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 2 cups cooked rice
• 1½ cups shredded cheese
• ½ cup mayonnaise
• ½-3/4 cup crushed corn flakes
• 2 Tbls butter, melted

Instructions

1. Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
2. Mix up all the ingredients except corn flakes and butter right in the baking dish.
3. Sprinkle the crushed corn flakes over the top of the casserole.
4. Drizzle melted butter over the top.
5. Bake for 30-35 minutes or until casserole is heated through.

Notes: My family loved this dinner, it was really fast and easy to make. I found the recipe HERE

Bubble Up Enchiladas

This is an easy dinner and my husband didn't even noticed it was ground turkey instead of ground beef ;) I found the recipe HERE

Bubble Up Enchiladas

Nutrition  Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g

Weight Watcher Recipes 6 points (old points)

Points Plus: 10

Serves 6

1 pound lean ground turkey
1 (10 ounce) can enchilada sauce

1 (8oz ) can of tomato sauce (this optional, I do not use this but the recipe says to add it in with the enchilada sauce)

1 16 oz can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Extra Ingredients
Green Onions, black olives, salsa, etc.
Fat Free Sour Cream

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole (I use 8 X 11) and bake for 25 minutes until the biscuits are cooked through. Usually I use a tooth pick to see if the biscuits are done. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Notes: Add in a can of black beans or corn (when the beef is cooking in the pan), or sprinkle with some green onions. Top with a tablespoon of fat free sour cream.

You can make into 8 servings

Pasta Cordon Bleu

Recipe courtesy of Dunne at With a Cherry on Top
Serves 6

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted 



Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes). 

Easy Potato & Bacon Breakfast Casserole

I make this for Christmas breakfast at my house and my family all loves it!

Easy Potato and Bacon Breakfast CasseroleRecipe by Our Best Bites

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Saucy Asparagus Chicken

• 1 1/2 lbs. fresh asparaus spears, halved


• 4 boneless, skinless chicken breast halves


• 2 T. oil


• 1/2 tsp salt


• 1/4 tsp pepper


• 1 can cream of chicken soup


• 1/2 c. mayonnaise


• 1/2 tsp curry powder


• 1 c. shredded cheddar cheese

• Place asparagus in a greased 9x13-inch baking dish. In a skillet over medium heat, bown chicken in oil, both sides, season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder and pour over chicken. Cover and bake at 375 for 40 minutes or until chicken is tender and juice runs clear. Sprinkle with cheese and let stand for 5 minutes before serving.

Bake Mushroom Chicken

4 boneless chicken breasts
1/4 cup flour
3 Tbsp butter divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp salt
1/8 tsp pepper
1/3 cup mozzerella cheese
1/3 cup parmesan cheese

Place flour in ziplock bag; add chicken, shake to coat. In a large skillet, brown chicken in 2 Tbsp butter, transfer to a 11x7x2 baking dish. In the same skillet saute mushrooms in remaining butter. Add broth salt & pepper. Bring to a boil cook for 5 minutes. Sprinkle with parmesan cheese bake 15 minutes longer or until chicken is done.

Layered Casserole Complete

1 lb hamburger
1 small onion, chopped
3/8 tsp instant minced garlic
1 tsp salt
1/8 tsp pepper
1 Tbsp Worcestershire sauce
1 C ketchup
1 16 oz can green beans, drained
2 – 3 C mashed potatoes
1 C grated Cheddar cheese

Preheat oven to 350. Brown hamburger, onion, garlic, salt and pepper in frying pan. Drain meat. Add Worcestershire sauce and ketchup. (You can adjust the amount of ketchup to your taste.) Put meat sauce on bottom of casserole dish. Put drained green beans next and then spread mashed potatoes over beans. Top with grated cheese. Bake for 25 to 30 minutes.

Chicken/Rice Casserole

2 c diced cooked chicken

1 can cream of chicken soup

1/2 c mayonnaise

1 c cooked rice

1/2 tsp salt

1 (4oz) can mushrooms, sliced

1 small jar pimientos

1 c diced celery

1 T lemon juice

1 T minced onion

1/2 c slivered almonds (be generous)

Crumb topping:

1 T butter

2/3 c corn flake crumbs

Combine all ingredients except butter and crumbs. Place in greased casserole. Mix butter with crumbs and sprinkle on top. Bake 30-40 minutes at 350. Serves 4-6.

Spanish Chicken and Rice

1 can cream of chicken soup
1 c. salsa
1/2 c. water
1 c. whole kernel corn
3/4 c. minute rice
4 boneless chicken breast halves
1/2 tsp. chili powder (optional)
1/2 c. shredded cheddar cheese
1 c. canned black beans, washed (optional)

Mix soup, salsa, corn, and beans and rice in a 9x13 baking dish. Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder. Cover tightly with foil bake at 375 for about 45 minutes (check your chicken) then sprinkle with cheese.

notes: I got this recipe from my friend Colette and we just love it, so easy and tasty!

Beef Taco Bake

1 lb ground beef
1 can (10 3/4 ozs.) Campbell's Condensed Tomato Soup
1 c. Pace Thick & Chunky Salsa or Picante Sauce
1/2 c. milk
6 flour tortillas (8 in) or 8 corn tortillas (6 in), cut into 1-inch pieces
1 c. shredded Cheddar cheese (4 ozs)

1) In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
2) Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
3) Bake at 400 for 30 min. or until hot. Sprinkle with remaining cheese.

Easy Chicken Bake

• 1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
• 1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 can (10-3/4 oz) condensed cream of chicken soup
• 1/3 cup Breakstone’s or Knudsen Sour Cream
• 1 bag (16 oz) frozen mixed vegetables, thawed, drained

1. Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
3. Bake 30 min or until chicken is cooked through.

I make this with the turkey stuffing and I don't use the frozen vegetables I do a can of corn and a can of green beans and it turns out really good.

Swiss Chicken Casserole

Prep Time: 10 Minutes
Cook Time: 50 Minutes

Ready In: 1 Hour
Servings: 6
"A delicious combination of chicken with Swiss cheese, seasoning and creamy goodness in one easy baked dish! Who could ask for more?!"
Ingredients:
6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of
chicken soup

1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

Baked Macaroni & Cheese

1 can Campbell's Condensed Cheddar Cheese Soup
1/2 soup can milk
1/8 teaspoon pepper
2 Cups hot cooked corkscrew or medium shell macaroni (about 1 1/2 cups uncooked)
1 Tablespoon dry bread crumbs
2 teaspoons butter, melted

1.In a 1-quart casserole mix soup, milk pepper and macaroni
2.Mix bread crumbs with butter and sprinkle over macaroni mixture.
3. Bake at 400 for 20 minutes or until hot.

Makes 4 servings

Variation: Substitute 2 cups hot cooked elbow macaroni (about 1 cup uncooked) for corkscrew or shell macaroni.

To Double Recipe: Double all ingredients, except increase butter to 1 tablespoon use 2-quart casserole and increase baking time to 25 minutes

Jackpot Casserole

This is a family favorite. It is really easy. Enjoy!

1 pound ground beef
1 tablespoon sugar
½ teaspoon garlic salt
2 cans (8 ounces each) Tomato sauce
2 tablespoons water
1 package (4 ounce) cream cheese, softened
½ cup milk
1cup light sour cream
1 package (8 ounce) elbow macaroni, cooked according to package direction
2 cups grated cheddar cheese

Preheat oven to 350 degrees.

In a large frying pan, brown ground beef until no longer pink. Drain if necessary. Add sugar, garlic salt, tomato sauce, and water to ground beef. Simmer for 5 minutes.

In a small bowl, combine cream cheese, milk, and sour cream.

In a greased 9x13-inch pan, layer half the cooked noodles, half the sauce and 1 cup cheese. Repeat layers. Bake 30 minutes. Makes 6-8 servings.

Swiss Chicken Casserole

Prep Time: 10 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour
Yields: 6 servings

INGREDIENTS:
6 skinless, boneless chicken
breasts
6 slices Swiss cheese
1 (10.75 ounce) can
condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing
mix
1/4 cup butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

Tuna Noodle Casserole

Tuna Noodle Casserole

1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
2 Tablespoon chopped pimiento (optional)
1 can (about 6 oz) tuna, drained and flaked
2 cups hot cooked medium egg noodles (about 1 cup uncooked)
2 tablespoons dry bread crumbs
1 tablespoon margarine or butter, melted

In 1 1/2-quart casserole dish mix soup, milk, pimiento, peas, tuna, noodles. Bake at 400 for 20 minutes or until hot.

Stir. Mix bread crumbs with margarine and sprinkle over noodle mixture. Bake 5 minutes more.

Makes 4 servings

notes: For a cheesy bread topping, mix 1/4 cup shredded Cheddar cheese with bread crumbs and margarine.

Manicotti

I really love this dinner, it's so easy and tastes so good.

Manicotti (Stuffed Shells)

16 oz. Cottage Cheese

2 C. Mozzarella Cheese

1/2 C. Parmesan Cheese

1 Egg

1 Box of Jumbo Shells

26 oz Jar of Spaghetti Sauce

Directions

Mix cottage cheese, 1 cup mozzarella, Parmesan cheese, and the egg together in a blender or food processor until it's creamy. Cook the shells according to the instructions on the box. Stuff the shells with the cheese mixture. Line the bottom of the pan with a little of the spaghetti sauce. Place the stuffed shells in the pan, spread the rest of the sauce on the shells. Top with mozzarella cheese. Cover with foil and bake at 375 for 35-40 minutes.

Tater Tot Casserole

32-oz bag frozen tater tots
1 lb. ground beef, browned
½ tsp. salt
¼ tsp. pepper
2 cans green beans, drained
10 ¾ -oz. can cream of mushroom soup
1 Tbsp. dried onions
¼ cup milk

1. Line slow cooker with frozen tater tots.
2. Combine remaining ingredients. Pour over potatoes.
3. Cover. Cook on High 3 hours.


Notes:

Sprinkle individual serving with your choice of grated cheese. I make mine with 1 can corn & 1 green beans. My kids love this.