Saturday, October 25, 2008

Saturday: Mexican Casserole (Slow Cooker recipe)

Makes 6 servings.
This one also comes from the Meal Planning ebook I mentioned earlier, by Sheri Graham.

1 lb. ground beef
1 can (15.25 oz) corn, drained
1 tsp. salt
1/4 tsp. pepper
1 jar (11 oz.) salsa
5 cups uncooked egg noodles
1 can diced tomatoes (29 oz), undrained
1 cup water
1 cup shredded cheddar cheese

Brown beef and transfer to slow cooker. Top with corn. Sprinkle with salt and pepper. Pour salsa over all. Top with noodles. Pour tomatoes, and water over all. Sprinkle with cheese. Cover and cook on low for 4 hours or until noodles are tender.
Dinner is served!

1 comment:

l3ethh said...

wow! i like that idea, thanks for tomorrows dinner idea ;)