If you happen to know me very well, you would know that the only food addiction I have and will never give up is CHEESE. Yes, cheese! It is so bad that it should be illegal! I have been craving cheese this past weekend and I wanted to pull out one of my favorite recipes.
I cannot take credit for this recipe. I learned this recipe from my pastor’s wife one afternoon during marriage counseling before my husband and I got married. As she was describing it to me, I knew I would never forget this one. I fell in love with it at first bite and I know you will, too!
Now, it’s time to pull out the hand dandy…. CROCK-POT! How did you know??? Yes, I know my Crock-Pot has been my best friend lately. I use my crock-pot for many reasons. Beside the fact that I use it for school and for cooking up a quick meal, I am learning how to make meals that will go a long way. With that in mind, there’s no better place to start than with a Crock-Pot. I have been “cursed” on both sides of our families that I will have boys, and ONLY boys. If I am having Jackson boys, I need to prepare myself for making large dinners on a cheap budget! I do not plan on having kids for a few years. However, there’s nothing wrong with starting early, right? There will come a time where I actually post a recipe that requires an oven! I promise!
This is perfect for any time of the year, especially during the cold weather seasons! This is a quick meal that comes in handy when offering Southern hospitality!
Can you tell I love to shop at Kroger?
1 pound Velvetta Cheese
12 oz. can Evaporated Milk
1 pound Ground Beef
15 oz. can Ranch Style beans
10 oz. can Rotel
14.5 oz. can Diced Tomatoes
1 packet Taco Seasoning
Cook ground beef in skillet.
After ground beef is thoroughly cooked, transfer the meat into a colander and drain remaining grease.
Place ground beef into Crock-Pot. Add the rest of ingredients and mix together. (If you bought the two pound block of Velveeta cheese, just cut it in half. Place one half with the ingredients, then take other half and put it in the refrigerator.)
(I tore the Velveeta cheese apart into chunks so the cheese would melt faster. )
Cook on high for 2-3 hours or low for 4-6 hours. Stir every other hour so ingredients will mix well together.
I love to eat out of my Mickey Mouse bowl. What can I say? I love Disney!
*Cara’s Cooking Tips*
You will know when dinner is ready to serve when the creamy goodness is not longer a thin liquid, but creamy! Serve in a large size bowl because you will need it! Serve with tortilla chips, Frito chips, sour cream, or however you prefer. My husband and I LOVE to eat this with Cheez-It Baked Snack Crackers, Hot & Spicy Made With Tabasco. Since I cannot handle a lot of spicy foods, I only put a handful or crackers in my bowl. It is just enough for that extra kick!
I would love to share with you all that I was able to spend the weekend with my family to celebrate my mother’s 29th birthday (again) with my Mom! She is a very special woman in my life and I do not know what I would do without her. She is my best friend, my rock, my voice of reason, my cleaner, my crafter, and my personal decorator (home and wedding)! I am blessed to call her mine.
I love you, Momma!
Courtesy of Lyndsey Pethel Photography.
I am happy to announce that Cara’s Crafts ‘n Cookin’s now has it’s own Facebook page! So far, the support for my blog is amazing! I cannot thank you all enough for the endless love and support. There are currently 41 followers, which excites my heart! If I can get 59 more likes, I will post my infamous and irresistible recipe for Cara’s Country Mac ‘n Cheese! Spread the love and the word!
Please visit the Facebook page here!
Here’s to happy writing and happy stomachs!