Crock Pot Nacho Dip
Crock Pot Spaghetti
Crock Pot Beef Stew

Crock Pot Nacho Dip

1 lb. ground beef
1 pkg. taco seasoning
1 jar taco sauce
1 can refried beans
1 lb. sour cream
2 cup shredded Cheddar cheese

Brown and drain the ground beef. Add taco seasoning and sauce and the
refried beans. Simmer 15 minutes. Layer this mixture with sour cream
and cheese in crock pot. Cook until cheese melts. Serve with nacho
chips.




Crock Pot Spaghetti

2 (15 oz.) cans tomato sauce
3 tbsp. dry minced onion
3 tbsp. Italian seasoning
Pinch of garlic powder
1/2 cup pre-cooked ground beef
2 to 3 oz. dry spaghetti

In crock pot, mix first 5 ingredients. Cook on low for all day, high for
half a day. (NOTE: Raw beef can be used, but sauce will be "fattier".) No
more than an hour before serving, boil spaghetti according to package
directions, drain and rinse. Mix into spaghetti sauce.

NOTE: The spaghetti will absorb the sauce and swell over time. It will
still taste good!. Serves 3 people.




Crock Pot Beef Stew

3 carrots
3 potatoes
2 lbs. stew beef
1 cup beef stock or broth
1 tsp. Worcestershire sauce
1 clove garlic
1 bay leaf
Salt
1/2 tsp. pepper
1 tsp. paprika
3 onions, quartered
1 stalk celery with tops

Chop vegetables and put all ingredients in crock pot in order listed.
Cover and cook on low 10-12 hours or high 4-5 hours.

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