SLOW COOKED TACO CASSEROLE/SLOW COOKED TANGY PORK

[JJ Judkins]

SLOW COOKED TACO CASSEROLE/SLOW COOKED TANGY PORK CHOPS

SLOW COOKED TACO CASSEROLE


Found At: CookingCache.com

1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10-oz.) can Old El Paso® Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1 (2 1/4-oz.) can chopped ripe olives
Sour cream

Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.

Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.


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SLOW COOKED TANGY PORK CHOPS
Found At: CookingCache.com

4 pork chops (1/2" thick)
1/2 tsp. salt (optional)
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup ketchup
2 tbls. cider vinegar
2 tbls. brown sugar
2 tbls. Worcestershire sauce
1 tbls. lemon juice
1 beef bouillon cube
2 tbls. cornstarch
2 tbls. water
Hot cooked rice (optional)

Place chops in a slow cooker; sprinkle with salt, if desired, and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worchestershire sauce, lemon juice, and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice, if desired.