Crock Pot Spanish Rice

2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped
grated Monterey Jack or Cheddar cheese (optional)

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 6 to 8 hours or on High 3 hours. Sprinkle with grated cheese before serving, if desired.

Beef Tamale Pie

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, minced
1 (15 ounce) can kidney beans, rinsed and drained
10 ounces enchilada sauce (canned or fresh)
1 (6 ounce) package corn muffin mix
1/3 cup milk (for muffin mix)
2 tablespoons oil (for muffin mix)
1 egg (for muffin mix)
1 cup colby cheese, shredded
1 (4 ounce) can green chilies, undrained
1/2 cup sour cream
1/2 cup your favorite salsa
1/4 cup fresh cilantro, chopped

In a non-stick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked.
Drain thoroughly and stir in the drained kidney beans and enchilada sauce.
Pour into a 4-5 quart crockpot.
In a large bowl, mix together corn muffin mix, milk,oil and egg just until combined.
Next, add cheese and chiles, including the liquid from the chile can.
Spoon over beef in crockpot.
Cover crockpot and ook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa and cilantro; serve with pie.

Taco Bake

1 pound ground beef
1 onion , chopped
3/4 cup water
1 pkg. (1 2/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package(8 ounces) shell macaroni, uncooked
1 can(4 ounces) mild chopped green chilies
2 cups mild shredded Cheddar cheese

In large skillet, brown ground beef and onion; drain fat.
Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes. transfer to Crockpot.
Stir in macaroni and chopped green chilies. Cover and cook on low for 6-8 hours or high for 3-4 hours.
In last 30 minutes of cooking, top with cheese

Black Eyed Peas Mexican Style

1 pound dried black-eyed peas
6 cups water
1/4 pound salt pork, cut into thick slices
1 clove garlic, minced
1 teas salt
1/4 teas pepper
1/4 teas dried oregano

In a crockpot, combine black-eyed peas with water; soak overnight
Cook soaked beans in water on High for 2 to 2 1/2 hours or until tender, but not mushy
Turn to Low; stir in salt pork, garlic, salt, pepper and oregano
Cover & cook on low 8 to 10 hours
Drain & serve

Mexican Crockpot Casserole

12 Flour Tortillas
1 cup Salsa
1 onion-copped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can refried beans
1 lb. hamburger**
1 cup sour cream
grated cheddar cheese
** You may use both beans and burger--or one of your choice
Mix salsa, onion, both soups, and sour cream. Tear tortillas in pieces.
Layer beans, meat, soup mix, then tortillas. Continue layering until full.
Cook on high for 6 hours.
Add cheese 30 minutes before serving.

Easy Taco Bake

1 pound ground beef
1 onion, chopped
3/4 cup water
1 pkg. (1 2/4 ounces) taco seasoning
1 can (15 ounces) tomato sauce
1 package(8 ounces) shell macaroni, uncooked
1 can(4 ounces) mild chopped green chilies
2 cups mild shredded Cheddar cheese

In large skillet, brown ground beef and onion; drain fat. Add water, taco seasoning and tomato sauce; mix. Simmer 20 minutes.

Transfer to Crockpot. Stir in macaroni and chopped green chilies. Cover and cook on low for 6-8 hours or high for 3-4 hours.

In last 30 minutes of cooking, top with cheese

Black Bean Soup

2 (15-oz) cans black beans, drained and rinsed
2 (4.5-oz) cans chopped green chilies
1 (14-oz) can Mexican stewed tomatoes, undrained
1 (14-oz) can diced tomatoes, undrained
1 (11-oz) can whole-kernel corn, drained
4 green onions, sliced
2 to 3 Tbls chili powder
1 tsp ground cumin
1/2 tsp dried minced garlic

Combine all ingredients in a 4-1/2 or 5-quart crock-pot.
Cover and cook on High 5-6 hours

Makes 8 cups