1 Package (28 oz) frozen hash brown potatoes, thawed
1 1/2 Cups cheese, shredded, Mexican blend
1 Pound sausage, country style
12 Large eggs
1/2 Cup whole milk
Crumble and brown sausage in skillet. Remove from pan and pat off grease with paper towel.
Beat eggs in mixing bowl.
Spray inside of Crock-Pot® slow cooker with food release spray.
Layer items in Crock-Pot® slow cooker in order of ingredient list. Cook on low for 6 to 8 hours.
Serve with salsa, sour cream, salt and pepper to taste.
3 to 5 pound Pork roast
2 Cans chicken broth
1 Cup salsa
1 Envelope onion soup mix
Add all ingredients and cook on high 4-6 hours. Lower heat as needed. The meat should peel apart easily. Gravy can be made by using broth mixed with cornstarch and water.
6 Chicken breasts
15 Ounces black beans
1 1/2 Cups corn
1 1/2 Cups salsa
1 Cup cheddar cheese, grated
rice, hot cooked
Combine ingredients in Crock-Pot® slow cooker, except rice and cheese.
Cover; cook on Low 6 to 8 hours or High 4 to 5 hours.
Serve over rice and top with cheese.
1 (14 oz) cans black beans, drained and rinsed
1 (14 oz) cans corn, drained
1/2 oz package taco seasoning
2-3boneless chicken breasts
1/2 cup salsa
1/3 cup water
Place all ingredients into crock-pot and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
When finished cooking, shred chicken and serve over rice, with a salad,or in a wrap. Top with cheese, sour cream, avocado, lettuce, tomato.