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Crockpot cranberry pork roast

Ingredients:

Pork roast / pork butt;

2 cans cranberry sauce (whole or jellied — your choice);

2 packets dry onion soup mix.

Directions:

Season the thawed roast however you wish. I usually just do garlic salt on all sides.

Spread one can of cranberry sauce on the bottom of the crockpot.

Place the roast in the crockpot and spread the second can of cranberry sauce on top of the roast.

Pour both packets of onion soup mix on top of the roast

Preparation takes 10 minutes. Then cook on low for 6-8 hours.

You don’t need to add any water because the cranberry sauce liquefies and produces plenty. Serve with white rice or mashed potatoes.

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Mexican Lasagna

Ingredients:

Oil

3 peppers, diced

1 onion

1 chili pepper

3 garlic cloves, diced

2 lbs ground beef or turkey

2 cans chopped tomatoes

1 bag frozen corn

2 packages of taco seasoning

1 small can of tomato paste

8 small Tortillas

Shredded cheese

Preheat oven to 350.

In a heated skillet add:

Oil

Peppers

Onion

Chili pepper

Garlic

Sauté.

Add ground beef or turkey

Brown

Add chopped tomatoes, corn, taco seasoning, and tomato paste.

Mix then simmer, covered 15 minutes

Put 1/3 of meat mixture in a casserole dish

Cover with 4 ripped tortillas

Add 1/3 of meat mixture on top

Cover with 4 ripped tortillas

Add last 1/3 of meat mixture

Cover with Cheese

Bake at 350 F for 30 minutes.

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Pioneer Woman's chili... yes it has beans AND beef... but it is so good - may have made it twice over the break!

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WATCH

Nutrition Info

Additional reporting by: Emily Saladino

"My simple, perfect chili," is how Ree Drummond, host of The Pioneer Woman, describes this easy recipe. "I just throw two pounds of beef into a large pot with two cloves of chopped garlic, then cook it until it browns." Made with canned beans, spices and a secret ingredient that provides layers of flavor, Ree's chili recipe is comfort food at its finest.

Chili Ingredients and Substitutions

We love Ree's chili recipe for its simplicity and pantry-driven ingredients, but if you only have ground turkey, one type of bean or store-bought chili seasoning, this recipe still works as a great guide.

You can also customize your bowl by serving it with different chili toppings. "I've got tortilla chips, lime wedges, red onions and of course grated cheese," Ree says. Other options include avocado slices, chopped cilantro, pickled jalapeños or sour cream or Greek yogurt.

How to Thicken Chili Like Ree

While you can thicken chili with cornstarch or flour, Ree cleverly combines masa harina with water to form a slurry, then stirs it into the pot. A flour made from ground hominy, masa harina gives Ree's chili a stew-like consistency and provides subtle tang and corn flavor. Once she's pleased with the texture of her homemade chili, Ree adds kidney and pinto beans and simmers for 10 more minutes to thicken it even more.

An ideal make-ahead meal, you can freeze this easy homemade chili recipe in an airtight container for up to 3 months. Defrost overnight in the fridge, then reheat in a large pot with a lid over low heat.

If you love this recipe for beef chili, check out some of Ree's other crowd-pleasing creations.

Chili Verde: Ree's speedy chili verde recipe gets long-simmered flavor from spicy pork sausages and green enchilada sauce - all in just 45 minutes.

White Chicken Chili: Ree's white chicken chili recipe uses boneless, skinless chicken breasts and comes together in the slow cooker for the ultimate hands-off family feast.

Chili Beans: If your butcher stocks ham hocks, consider Ree's recipe for chili beans, where overnight-soaked pinto beans simmer with ham hocks and aromatics to create a rib-sticking dish guaranteed to make your entire home smell delicious.

Total: 1 hr 40 min

Active: 30 min

Yield: 6 to 8 servings

Nutrition Info

Total: 1 hr 40 min

Active: 30 min

Yield: 6 to 8 servings

Nutrition Info

1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

2. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

People noted that the recipe's masa harina provides a unique corn flavor and texture, and some enjoyed the simplicity of the meat and spice base.

Common substitutions include using ground turkey or chicken instead of beef, adding chopped onions, diced tomatoes, or tomato paste, and varying the spice amounts to suit individual preferences.

This recipe is often used for gatherings and potlucks, and it's a versatile choice for various events.

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This recipe for chili comes from Pioneer Woman Ree Drummond and features a homemade chili seasoning mix. Learn how to make chili here.

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These are our go-to dish for parties/potlucks. They are absolutely to DIE FOR and also reheat really well!

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Amazing (lasagna) comfort food recipe!

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This Easy Cheesy Lasagna (No-Boil) has an amazing hearty meat sauce, a ricotta cheese sauce that isn’t runny, you don’t have to boil the noodles! YAY!

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This recipe is my go-to chicken tortilla soup for instant pot. I'm sure you could modify for crockpot too. It's better than most resturaunts and reheats very well!

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This instant pot chicken tortilla soup is made in only 40 minutes and is packed with hearty beans, tender chicken, and crispy tortilla strips.

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Taco Soup

This delicious taco soup is packed with flavor and only takes 7 cans to make! This recipe requires minimal effort and is great for busy families.

Course Main Course

Keyword canned goods, easy dinner, easy meals, easy weeknight dinner, family dinner, one pot meal, soup, soup recipe, taco, taco soup

Prep Time 10 minutes

Cook Time 45 minutes

Servings 8

Calories 93 kcal

Ingredients

1 lb lean ground beef

1 large onion chopped

1 envelope 1 oz ranch salad dressing and seasoning mix

1 envelope 1.25 oz taco seasoning mix

1 can 14.5 oz chicken broth

1 14.5 oz can diced tomatoes, undrained

1 10 oz can of Rotel diced tomatoes, undrained

1 15.25 oz can of whole kernel corn, undrained

1 16 oz can chili beans, undrained

1 15.5 oz can black beans, drained & rinsed

1 16 oz can pinto beans, drained & rinsed

shredded cheese sour cream, diced green onion, sliced jalapeno, diced avocado, diced tomatoes, chopped cilantro, sliced black olives, tortilla chips or strips (optional garnishes)

Instructions

1. Brown ground beef and onion over medium heat. Drain grease.

2. Add in seasoning mixes, chicken broth, diced tomatoes, Rotel diced tomatoes, corn, chili beans, black beans and pinto beans.

3. Bring up to a boil over medium high heat.

4. Reduce heat and simmer, at least 30 minutes , stirring occasionally.

5. Serve warm with your favorite taco toppings such as shredded cheese, sour cream and diced green onion.

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Joanna Gaines Chili

This recipe yields 6 to 8 servings.

Ingredients

1/2 tablespoon vegetable oil

1/2 large white onion, finely chopped

1 lb ground beef (80% lean)

Kosher salt and freshly ground black pepper

1 (10 ounce) can mild diced tomatoes and green chiles, undrained (Joanna recommends Rotel)

1 (26 ounce) can Southwest-style beans, undrained (Joanna recommends Ranch-Style brand)

1 (10.25 ounce) bag Fritos

1 cup grated sharp Cheddar cheese

Directions

Step 1: Saute

Add the oil to a large Dutch oven or deep stock pot over medium heat. Add the onion and cook for 8 minutes until translucent and tender.

Step 2: Brown the beef

Add the ground beef and season with salt and pepper. Cook until browned and no pink remaining, breaking up into small pieces as it cooks.

Step 3: Combine

Add the tomatoes and beans with their juices. Bring the chili to a simmer, reduce the heat, and cook for about 30 minutes to let the flavors marry.

Step 4: Serve

Before serving, season the chili to taste with additional salt and pepper. Ladle into bowls and top with Fritos (also a necessity for Frito pie), cheese and other chili toppings of your choice.