This is the real recipe:
https://www.wellplated.com/crock-pot-mexican-casserole/
This week when I made it I only had these ingredients:
1 bottle Trader Joe’s enchilada sauce
1 can of fire roasted tomatoes
1 can black beans
1 can kidney beans
1 cup quinoa
1/2 cup water
Cooked all day on low. Added shredded cheese and avocado to those who wanted it.
The kids ate so much!
Sent from my iPhone using Baby Bargains
We are also not fan of cream of __ soups but honestly with the Italian-style salad dressing mix and cream cheese you would never be able to taste it. Looking at the official recipe I never add the margarine and have not missed it. I also double and sometimes quadrupedal the recipe freezing leftovers in gallon ziploc bags frozen flat. I then thaw it the night before ad just reheat it in a saute pan.
My kids also love pulled pork that we server on sandwiches. I use a pork loin that I buy from Costco. Not the juiciest cut of pork (like a pork butt or pork shoulder) but for me it is a much more cleaner piece of meat for me to shred. I cut the large pork loin in half and fill the rest of the slow cooker with Coke (yes the soda). When fully cooked I take it out of the liquid to shred. Then when fully shredded I then mix with barbecue sauce and sometimes some of the leftover liquid in the slow cooker. Leftovers I freeze flat in gallon zipoc bags.
I would by buy a huge ham for Christmas and Easter and cut up the leftovers and freeze them is 1-1/2 cup portions. My go to meal once a week on my 12 hr shifts would be a bean soup in my crockpot. I’d chop the celery/onions/carrots night before and throw them, 12 bean soup mix, chicken stock and frozen ham in at 5 am. Serve it with bought or refrigerator bake and serve rolls or croissants or cornbread. My son still requests bean soup. Runner up was pot of just beans (White, red, black, black eye peas) with rice cooker rice I set on timer. Now I do the beans in instant pot.