In a large pot or skillet brown the ground beef with onions, garlic, celery, jalapeno peppers and chili flakes until the beef is no longer pink; drain fat.
Add in all the remaining ingredients; stir to combine bring to a simmer then transfer to the crock pot (or simmer on top of the stove over very low heat for about 3 hours).
Cover and cook on LOW heat for about 5 hours.
Season with salt and pepper about halfway through cooking.
Place defrosted ground beef in crock pot.
Put everything in crock pot except tortillas, cream cheese
Brown ground beef along with onion, celery, green pepper, and garlic.
Boil 3 C of water and mix in beef & chicken bouillon.
Put all ingredients into crock pot and stir.
Cook on high 2 hours, low for 3 - 5 hours or if you want to extend the cooking time all on low for 8 - 10 hours or to your desired doneness of the veggies.
Brown and drain beef.
Peel and slice vegetables.
Place layers of vegetables in crock pot in order given.
Season each layer with salt and pepper.
Then place cooked beef in pot.
Mix soup with water and pour over all.
Cover and cook on low 6-8 hours (cook high 2-4 hours stirring occasionally).
Place beef in the crock pot and break it up with a spoon or spatula.
Mix remaining ingredients in a bowl, then pour onto beef. Stir to combine.
Cook on low for 6-8 hours. Serve over egg noodles.
In a large skillet, cook beef over medium heat until no longer pink and drain. Personally I keep frozen cooked hamburger in my freezer which makes this an even quicker recipe for me to put together.
In a crock pot, combine potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder and pepper.
Stir in the cooked beef.
Cover and cook on high for 4 to 5 hours.
Stir in tomato soup and tomato paste.
Cover and cook for 1 hour longer or until heated through.
Brown beef, onions and garlic. Drain, and
In a skillet brown ground beef in vegetable oil. Drain well.
Place chopped onion, carrots and celery in bottom of crock pot. Add garlic powder, brown sugar, worcestershire sauce, tomato sauce, tomatoes and cabbage.
Add browned ground beef. Add salt and pepper to taste.
Turn crock pot on to low and cook 6 to 7 hours.
Serve and enjoy!
Cook ground beef and drain.
In a large bowl, combine all ingredients except cheese and cornbread mix.
Cover and cook on Low for 3 to 4 hours.
Prepare cornbread batter and set aside until batter thickens.
When batter is thicken, sprinkle cheddar cheese on top of beef mixture in crock pot and then top with cornbread batter.
Cover and cook on High 30 minutes or until cornbread is cooked through.
In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat.
In the crock-pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses.
Cover and cook on low for 2 hours.
Dissolve cornstarch in the wine.
Turn control to high. Add dissolved cornstarch.
Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while keeping the mixture hot in the crock-pot.
Brown ground beef and onion over medium heat. Drain and pour into crock pot.
Dump remaining ingredients in crock pot with beef mixture.
Mix together.
Cook on low 7-8 hours.
Serve with dollop of sour cream and shredded cheese, if desired.
Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
Cover; cook for 4 hours low, 2 hours on high.
Top with all the wonderful toppings.
Scoop with variety of scoopers.
I personally add way more spice to mine, but you do what suits you!
In crock pot combine beef, spaghetti sauce mix, tomato sauce and cheeses.
Cook on low for 2 hours.
Turn switch to high.
Dissolve cornstarch in wine.
Add to crock pot and cook for additional 15 minutes on high.
Dip Italian bread chunks in fondue.
Combine all ingredients in crock pot and mix well.
Cover and cook on low for 6 hours or until pasta is tender.
Sear roast on all sides in hot skillet.
Place in crock-pot. Pour frozen mixed vegetables over meat.
In a medium mixing bowl, mix together crushed tomatoes, Worcestershire sauce, vinegar and brown sugar.
Stir well and pour over vegetables and meat.
Cover and cook on low for 10 to 12 hours.
In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink.
Drain and add jalapenos, water, and taco seasoning. Increase the heat to medium-high to cook, stirring frequently, until the liquid is evaporated. Remove from heat.
In a 4 to 6 quart slow cooker add the prepared beef mixture, Velveeta, and Rotel.
Stir well and cook on low until cheese is completely melted, 1 to 2 hours.
Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.
Place
vegetables
in
bottom
of crock-pot. Add roast. Pour tomato
juice over roast.
Sprinkle au jus mix and onion over roast. Cover.
Cook on high for 2 hours.
Turn to low and cook 2 to 3 hours more.
Place beef roast in crock pot.
Pour Onion soup mix, beef, and chicken broths
Ground the beef in a pan until cooked through. Drain and add to the crock pot.
Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
Dice the onion, green pepper, jalapeno.
Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
Cook for 4 hours on high, 6-7 hours on low.
Spray crock pot with cooking spray.
Scrub