In by noon or your money back!

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.

Packed Potatoes from Julie Kay

Serves 4

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

PROCEDURE

  • 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.

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Comments on: "Packed Potatoes from Julie Kay" (1)

  1. I’m copying this one off right now. Sounds good!

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