crock pot spinach artichoke dip

Makes 24 servings

1 (16 oz) bag frozen spinach, thawed

2 (14 oz) cans artichoke hearts, drained

1 (10 oz) jar Alfredo sauce

1/2 cup mayonnaise

1 (8 oz) package cream cheese

3 garlic cloves, minced

2 Tbsp lemon juice

1 cup shredded mozzarella cheese

1 cup shredded Swiss cheese

1/2 cup Parmesan cheese

1/2 tsp paprika

1. Drain spinach. Dry with paper towels. Absorb as much liquid as possible.
2. Rinse artichokes and cut coarsely.
3. Combine all ingredients into slow cooker, except the Parmesan cheese and paprika.
4. Cover and cook on LOW for 3-4 hours.
5. Sprinkle with Parmesan cheese and paprika. Serve with toasted French bread slices or chips.

beef and potatoe tacos

Ingredients

• 1 large baking potato
• 2 tablespoons vegetable oil, such as safflower
• 3/4 pound ground beef
• 1 onion, chopped
• 1 jalapeno chile, finely chopped
• 1 can (14 ounces) chopped tomatoes with juice
• 1 1/2 teaspoons ground cumin
• 2 teaspoons paprika
• Coarse salt
• 4 flour tortillas (10-inch)
• 1/4 cup sour cream
• 1/2 head iceberg lettuce, shredded
• 1/4 cup grated Monterey Jack
• 1/4 cup fresh cilantro (optional)
• 1 lime, plus wedges for garnish

Directions

1. Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
2. Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
3. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
4. Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Tortilla Pie

Ingredients

• 4 flour tortillas (10-inch)
• 1 tablespoon olive oil, plus more for pan
• 1 medium onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 2 tablespoons tomato paste
• 1 pound ground beef sirloin
• 3 garlic cloves, minced
• 1 package (10 ounces) frozen corn kernels
• 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Fresh cilantro sprigs, for garnish (optional)
• Sour cream (optional)

Directions

1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
2. In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
3. Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
4. Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Cook's Note

Turning the bottom of the springform pan upside down makes it easier to remove the pie after baking.