Crock Pot Mexican Hamburger Casserole

1 (10 ounce) can tomatoes and green chiles (Ro-tel)
2 cups grated cheese
1 (10 ounce) cream of mushroom soup
1 medium onion, chopped
3 cups corn chips, divided
1 pound ground beef

Brown ground beef and drain off fat. Mix well with undiluted mushroom soup and tomatoes and chiles. Line bottom of crockpot with 1 cup of corn chips. Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture. Repeat layers.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 hours. 6 to 8 servings

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Hamburger Casserole Recipe

Recipe for Cheesy Garlicky Chicken

6 to 8 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can Cheddar cheese soup
Several dashes of garlic powder

Place chicken breasts in crockpot. Mix the soups and garlic powder together. Pour over the top of the chicken. Cook on LOW for about 8 hours.


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Crock Pot Beef Barley Stew

1 1/2 pounds beef chuck, cut into 1-1/2-inch cubes
2 tablespoons olive oil
2 medium carrots, cut into 1-inch chunks
1 cup chopped onion
1 cup chopped celery
2 (14 ounce) cans peeled tomatoes, with juice
1 (14 ounce) can water
1/2 cup uncooked barley
2 tablespoons granulated sugar
1 tablespoon salt
1/2 teaspoon pepper
3 cooked and peeled potatoes, cut into chunks (optional)

Brown meat in olive oil in skillet over medium heat, about 3 minutes.

Remove meat from pan and set aside.

Add carrots, onion and celery to pan and cook until slightly browned, 2 to 3 minutes.

Add vegetables to crockpot. Place meat on top of vegetables. Add tomatoes, water and barley. Stir in sugar, salt and pepper.

Cover and cook on LOW for about 7 hours, adding cooked potatoes to stew during last 30 minutes of cooking.

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