Slow Cooker Recipe: Mexi Dinner

Mexi Dinner

1 pound 85% ground beef, browned, drained

2 (15 ounce) cans Mexican style corn

1 (14 1/2 ounce) can enchilada sauce (you can use mild, medium or hot)

1 (6 ounce) can tomato sauce

1 cup shredded  Colby Jack cheese

In slow cooker, combine beef, corn, enchilada sauce, tomato sauce, and 1/2 cup cheese. Mix well. Cover. Cook on low 2 hours. Top with remaining cheese. Serve with corn chips, shredded lettuce, and sour cream if desired. Makes 6 servings.

Recipe can be found on page 147 in
MY KIND OF COOKING COOKBOOK.

Between sports practice, meetings, and activities, that our families are involved in, it is hard to sit down at the table and eat dinner together.  With this recipe your family can come and go and still get a delicious hot meal.  You feel good because they are not reheating a frozen microwave meal. And you don't have to continually be in the kitchen making dinner all night long as your family gets home at different times.