30
Tex-Mex Chicken and Rice
Prep Time: 10 Min Start to Finish: 6 Hr 15 Min
1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2 cups uncooked converted white rice
1 cup Old El Paso™ Thick ‘n Chunky salsa
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix chicken, rice, salsa, broth and chiles.
2. Cover; cook on Low setting 6 to 7 hours.
3. About 5 minutes before serving, turn off heat on slow cooker.
Stir in sour cream and half of the cheese; sprinkle remaining cheese over top.
Cover; let stand
5 minutes or until cheese is melted.
Serve with additional salsa if desired.
5 servings (1 1/3 cups each)
© General Mills
Tamale Pie
Prep Time: 15 Min Start to Finish: 5 Hr 15 Min
1/2 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1 can (10 oz) Old El Paso™ enchilada sauce
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
1/2 cup shredded Colby-Monterey Jack cheese blend (2 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/4 cup sour cream
4 medium green onions, chopped (1/4 cup)
1. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to
10 minutes, stirring occasionally, until beef is thoroughly c
ooked; drain.
Stir in beans and enchilada sauce.
2. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place beef mixture in cooker. In medium bowl, stir cornbread mix, milk, butter
and egg just until moistened (batter will be lumpy). Stir cheese and chiles into
batter. Spoon over beef mixture in cooker.
3. Cover; cook on Low heat setting 5 to 6 hours or until toothpick inserted in center
of cornbread comes out clean. Serve with sour cream and green onions.
4 servings
© General Mills
31
Cranberry Ribs
Prep Time: 50 Min Start to Finish: 3 Hr 20 Min
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons packed brown sugar
3 to 3 1/2 lb pork loin back ribs (about 2 racks)
1 can (16 oz) whole berry cranberry sauce
1 jar (12 oz) beef gravy
2 tablespoons cider vinegar
2
tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1. Set oven control to broil; heat 15 minutes. Line broiler pan with foil.
2. In small bowl, mix cumin, chili powder and 2 teaspoons brown sugar.
Rub evenly over racks of ribs. Place ribs on rack in broiler pan. Broil with tops 4 to
6 inches from heat 10 to 15 minutes, turning once, until browned. Cool slightly.
Cut into individual ribs.
3. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
Place ribs in cooker. Reserve half of the cranberry sauce. In medium bowl,
mix remaining cranberry sauce and remaining ingredients; pour over ribs.
4. Cover; cook on High heat setting 2 hours 30 minutes to 3 hours.
5. Stir in reserved cranberry sauce; stir from bottom of cooker to coat ribs with sauce.
Set cooker to Warm heat setting to serve.
Ribs will hold on Warm heat setting up
to 2 hours.
14 servings (1 rib each)
© General Mills
Southwest Potatoes au Gratin
Prep Time: 10 Min Start to Finish: 6 Hr 10 Min
2 cups cubed fully cooked ham
2 cups milk
1 cup boiling water
2 cans (11 oz each) Green Giant™ Mexicorn™ whole kernel corn with red and
green peppers, drained
1 can (11 oz) condensed Cheddar cheese soup
1 box (7.8 oz) Betty Crocker™ scalloped potatoes
1. Spray Betty Crocker 3 1/2- or 5-quart slow cooker with cooking spray.
In cooker, mix all ingredients, including sauce mix from box of potatoes,
making sure most potatoes are covered with liquid.
2. Cover; cook on Low heat setting 6 hours, stirring halfway through cook time.
6 servings
© General Mills
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