Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday.
Any comments will be posted at a later date… headed out on vacation.
1 lb. ground sirloin
1 onion, chopped
1 (15-oz.) can Mexicorn
1 (10-oz.) can Ro-tel tomatoes
1 (16-oz.) can red kidney beans
1 (1 1/4 oz.) package enchilada mix
1/4 cup water
4 baking potatoes
In a skillet, saute onion over medium heat and add ground sirloin.
Brown and place mixture in slow cooker.
Add Mexicorn, Ro-tel tomatoes, kidney beans, enchilada sauce mix and 1/4 cup water.
Cook on low for 6 to 8 hours.
Bake potatoes and split in half when done.
Using a slotted spoon, fill potatoes with slow-cooked mixture and top with toppings of choice, such as grated cheese, sour cream, chopped green onions, or jalepeno pepper slices for a spicier flavor.