It’s going to be over a hundred degrees here this weekend, and turning on the oven or even the stovetop is the last thing I want to do! So, out comes my faithful trusty crockpot, because the weather outside is never an excuse for not being able to prepare a nutritious, delicious hot meal for our families!
This recipe for Spicy Crockpot Enchiladas is easy and will become one of your family’s favorite weekend meals.
Ingredients:
1 pound hamburger, uncooked but not frozen
12 ounces Texas Pepper Jelly, any flavor
1 cup corn (if you use canned, be sure you drain it thoroughly!)
1 cup black beans (again, if you’re using canned, drain well!)
2 cups red enchilada sauce (canned is fine)
3 ounces of cream cheese
1 store-bought packet of enchilada seasoning (the easy way, I know)
1 cup any kind of shredded cheese – just use your family’s favorite
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
3 teaspoons garlic powder
1 teaspoon paprika
3 teaspoons onion powder
Dash of cumin
Dash of parsley
Dash of chives
Tortillas
It looks like a lot of ingredients, I know, but the instructions are so simple, it’s really no big deal.
What to do:
Throw everything in your crockpot except the cream cheese, shredded cheese, and tortillas. Mix it up – you’ll probably have to use your hands.
Place the lid on your crockpot, set it on “high,” and go to work. When you get home, six or so hours later, turn off the crockpot. With a large slotted spoon (so you can strain out the grease) dip out the enchilada filling and put it in a big bowl.
Set the table, put the bowl of enchilada filling in the middle, and give everyone a pile of tortillas. Stand back.
Serve a salad with this if you want, but my family prefers to just set to with the enchiladas themselves.
This is a messy meal, but who cares? Friday night is bath night anyway, right?
With this meal, I serve whatever kind of fruit the Texas Pepper Jelly is, for dessert. Tonight, we had bowls of fresh strawberries to go with the Strawberry Habanero pepper jelly I used.
Believe it or not, zucchini was once considered a hard-to-find, almost exotic, vegetable! Now, of course, our gardens produce so much zucchini that we make jokes about leaving bushel baskets full on our neighbors’ porches after dark!
I have always used apricot jam added to bottled barbecue sauce when I made sweet and sour meatballs to take to parties and family reunions. Now that Texas Pepper Jelly has Apricot Habanero Pepper Jelly, however, I’ve changed my recipe.
I’m a forker, myself. 
There are lots of great recipes for jelly doughnuts, but most of them involve yeast, which requires TIME. These recipes are delicious, but say goodbye to your entire morning or afternoon!
I’ve been chowing down on fresh peaches and Texas Pepper Jelly’s Peach Habanero pepper jelly all weekend, and I’m not finished with it yet.
Who wants to cook in triple-digit weather? It’s been so hot here, even the outdoor grill puts out too much heat to bear up under.
I know the weather’s hot, but we’re still cooking “out” at our house and I bet you are, too.
Yesterday was Independence Day, and many of you had reunions or other parties, and at many of those reunions or other parties, there were cookouts! We’re hoping things went well, with no accidents, and with a lot of full bellies.
Add the fruit after the Jello has “set up” for an hour or so in the refrigerator. (This works GREAT for all fruits & flavors of pepper jelly EXCEPT pineapple.)
