Sour Cream Chili Bake
1 pound ground beef
1 can pinto beans, drained (15 oz)
1 can enchilada sauce (10 oz)
1 can tomato sauce (8 oz)
1 cup shredded process Amer cheese
1 tablespoon instant minced onion
1 cup water
4 cups corn chips
1 cup sour cream
1/2 cup shredded process American cheese
Brown ground beef; drain. Transfer meat to crockpot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.
Spaghetti Sauce with Chicken and Sausage
1 lb. Italian sausage
3-4 boneless chicken breasts, cut into 1-inch chunks
1 cup chopped green pepper
1 cup chopped onion
1-2 tsp. Italian seasoning
2 (4 oz. each) cans mushroom stems and pieces, drained
2 jars favorite spaghetti sauce
hot cooked pasta
In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.
Remove to plate and cut into 1/2 to 1-inch chunks.
In same skillet, brown chicken pieces. Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle with Italian seasoning. Add mushrooms. Pour sauce over everything. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.
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