CROCKPOT BEEF FAJITAS
1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tbsp. cilantro
2 garlic cloves, minced (or 1/4 tsp. garlic powder)
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1 can (8oz) chopped tomatoes
12 8inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa
Cut flank steak into 6 portions. In any size crockpot combine meat, onion, green
pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt.
Add tomatoes. Cover and cook on low 8-10 hours or high 4-5 hours.
Remove meat from crockpot and shred. Return meat to crockpot and stir. To serve,
spread meat mixture into flour tortillas and top with toppings. Roll up.

CROCKPOT BEEF STEW I
2 lbs. stew beef
1/4 c. flour
1 tsp. paprika
4 lg. carrots
3 lg. potatoes
1 c. condensed beef broth
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. soy sauce
1 lg. onion
1 can tomato sauce (8 oz.)
Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt,
paprika, pepper & flour.
Spread with chopped onions. Combine beef broth & tomato sauce & pour overall. Cover
& cook on low 7 - 8 hrs. or high 4 - 5 hrs.
NOTES:
Instead of sprinkling the meat with soy sauce, salt, paprika, pepper & flour as the
recipes says, I mix those all together in a small bowl. This prevents the flour
from becoming clumpy.
-Instead of chopped onions, I use 3 or 4 small yellow onions whole (I'm not an
onion fan but still like the taste they give the stew.)
-I add about 1/4 cup barbecue sauce to the top, before putting the cover on. I use
whatever variety of sauce that I have on hand. I don't usually buy the "regular"
flavor of any brand, but instead have hickory, brown sugar or garlic and onion
flavors. The BBQ sauce adds an extra "kick" to the meat and gravy.
-For the beef broth, since I don't usually keep that on hand, I dissolve 1 beef
bouillon cube into 1 cup boiling water.

CROCKPOT BEEF STROGANOFF III
3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour
Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.
Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to
coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and
mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8-
10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock
pot. Serve stroganoff over rice or noodles.

CROCKPOT BLACK BEAN CHILI WITH PORK
1 lb. boneless pork, cut into cubes
2 (16 oz.) cans black beans, drained
1 red or yellow bell pepper, chopped
1 med. tomato, peeled, seeded and chopped
1 sm. red onion, thinly sliced
1 clove garlic, crushed
1/2 t. ground cumin
2 t. chili powder
1/2 t. salt
1 can tomato sauce
1/2 c. sour cream
2 T. chopped cilantro
In a crockpot, stir together pork, beans, bell pepper, tomato, onion, garlic,
cumin, chili powder, salt, and tomato sauce. Cover and cook on low 8 to 9 hours.
Spoon into bowls and top with sour cream and cilantro.

CROCKPOT BLACK BEAN SOUP
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin (I omitted this)
1/2 tsp. dried minced garlic
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho.
Cover and cook on high 5 to 6 hours. Makes 8 cups. You can cook it low all day.
Serve it with shredded cheddar and fat free sour cream.