Easy Crockpot Chili
2 lbs ground beef
1 ½ tsp salt
2 ½ tsp chili powder
1 tsp cumin
2 cans diced tomatoes
2 cans red kidney beans (drained)
¾ C water
This is like a seven layer dip, but I don't do seven layers.
I usually use black beans and I mash them up in a frying pan and cook them a little, adding some chili powder, garlic salt and cumin. If you use refried, you don't have to cook them or do anything to them. Spread on the bottom of a 8x8 pan, or other small dish. Mix sour cream with taco seasoning in a bowl. I use a lot of sour cream and maybe half the seasoning packet. I like a pretty thick layer of sour cream since it's the best layer. Spread over beans. Spread a thinner layer of salsa next and top with shredded cheese. Optional layers: smashed avocados (after beans, before sour cream), olives and green onions on top of cheese, or anything else you want. Dip chips and enjoy!
I've actually made a lot of different kinds of cheesecake and this is my very favorite. I haven't tried making it in a springform pan yet but I think it would work nicely.
Pre-heat oven to 350. Cream crisco and sugar. Add 2 eggs, beat well then add vanilla. Separately stir together flour, salt and baking soda. Mix flour mixture slowly into batter. Add all oats and chocolate chips, barely mix. Scoop spoonfuls onto baking sheet and bake for 10-13 minutes at 350 degrees. Makes about 40 (?).