Creamy Chicken Tortilla Soup

1 cup Pace Chunky Salsa
1 pound boneless, skinless chicken breasts, cut into 1/4 inch pieces
2 cups frozen whole kernel corn
1 can (about 15oz) black beans, rinsed and drained
2 cans (10 1/4oz each) Campbell's Condensed Cream of Chicken Soup
1 soup can of water
1 tsp. cumin
4 corn tortillas (6-in), cut into strips
1 cup shredded Cheddar cheese
1/2 cup chopped fresh cilantro leaves

1. Stir the salsa, chicken, corn and beans in a 4-quart slow cooker.
2. Stir the soup, water and cumin in a small bowl. Pour over chicken mixture.
3. Cover and cook on low for 5 hours
4. Stir the tortillas, 1 cup of cheese, and cilantro into the cooker. Cover and cook for 15 minutes more. Serve with additional cheese, if desired.

Shared By: Mom

Ham and Scalloped Potatoes

6-8 slices ham ( or sometimes I use boneless pork chops)
8-10 medium potatoes, peeled and thinly sliced
2 onions, thinly sliced ( I don't use that much)
1 cup grated cheese- cheddar
1 can cream of mushroom or celery soup
Salt and pepper to taste
Paprika

Toss sliced potatoes in 1/2 tsp. Cream of tarter and 1 c. Water. Drain. Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with rest. Spoon soup over the top and sprinkle with paprika. Cover and cook on low 8-10 hours or high for 4 hours.

Shared By: Mom

California Pilaf

2 lbs. Ground beef
2 1/2 c. Water
2 8-ounce cans tomato sauce
1 green pepper chopped
2 small garlic cloves, minced
1 small onion
2 1/2 tsp. Salt
1/4 tsp. Pepper
2/3 c. Ripe olives, sliced
1 c. Raw rice

Brown ground beef, drain fat. Place all in crock pot- stir. Cover and cook on low 6to 9 hours, or on high 3 hours.

Shared By: Mom

Crockpot Roast

w/ potatoes and carrots if desired
Put all in crockpot then add
Dry ranch dressing mix
Dry intalian dressing mix
Dry onion soup mix
Add some water, don’t need more than about a cup
Cook on high for 3-4 hours and low for 6-7 hours

Shared By: Rachel

Chicken Tacos

4 breast boneless, skinless chicken
1 packet taco seasoning
1 medium jar of salsa

Put chicken into crock-pot and pour salsa and taco seasoning on top. Let cook on low for 7-8 hours. Shred chicken and serve with flour tortillas. Top with sour cream, sheared cheese, lettuce, and tomatoes.

Shared By: Meredith

Cafe Rio Salad

There are 3 parts to this salad: the rice, the pork, and the dressing

Lime-Cilantro Rice
2 Tbsp. oil
4 cups long grain rice (6 cups water)
1 bunch cilantro, finely chopped
Juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Sauté 3-5 minutes, stirring frequently. Add water and lime juice and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

Cafe Rio Pork
Pork roast
1(16oz) bottle of salsa
1 can of coke
2 cups brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, and brown sugar) and put on top of the pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

Creamy Tomatila Salad Dressing
1 packet hidden valley ranch buttermilk dressing
1cup buttermilk
1 cup mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1tsp. crushed garlic
3/4 bunch fresh cilantro
1tsp. cayenne pepper
Juice from 1 lime
Salt and Pepper

Shared By: Meredith