Mexican Sloppy Joes (crock pot)

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Book Description

Cooking for guests can be tedious and time consuming, but with The Everything Slow Cooking for a Crowd Cookbook your job as host just got easier! With a slow cooker you can create delicious appetizers and sumptuous entrees for large amounts of people in no time.

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The Everything Slow Cooking for a Crowd Cookbook: Features 300 Appetizing Home-cooked Recipes

Authors: Katie Thompson

Date:

ISBN: 1593373910

Publisher: Adams Media Corporation

Paperback

ORDER/INFO

Mexican Sloppy Joes (crock pot)
Recipe from: The Everything Slow Cooking for a Crowd Cookbook
by Katie Thompson
Cookbook Heaven at Recipelink.com

Try replacing the pinto beans with black beans or garbanzos for a different texture and flavor. Serve with tortilla chips and salsa.

Serves 8
Cooking time: 3—4 hours
Preparation time: 30 minutes
Attention: Minimal Pot size: 3—5 quarts

1 onion
1 clove garlic
2 tablespoons oil
1 pound ground beef
1 pound ground pork
1/2 cup pitted black olives
1/4 cup sliced jalapeno peppers
1/4 cup sliced green chilies
1/4 teaspoon chili pepper
1/4 teaspoon salt
1 cup cooked pinto beans
1/2 cup red wine vinegar
1/2 cup tomato sauce
1/4 pound Monte rey Jack cheese

Thinly slice the onion; crush and mince the garlic. Saute the onion and garlic in oil in a pan over low heat until the onion is soft. Transfer to the slow cooker.
Saute the meat in a pan over medium heat until browned; drain. Add to the slow cooker.
Slice the olives. Add to the slow cooker, along with the jalapeno peppers, chilies, chili pepper, salt, beans, vinegar, and tomato sauce.
Cover and heat on a low setting for 3 to 4 hours.
Before serving, grate the cheese and stir in.

When to Salt?
If you’re in a hurry when you’re cooking dried beans, add salt after cooking, not before. If salt is added before cooking, it will slow things down.

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