15 easy dump and go recipes // Meals with Maria

 

CROCK POT CHEESEBURGER SOUP

Ingredients

  • 4 small russet potatoes peeled and diced
  • 1 small white or yellow onion chopped
  • 1 cup shredded carrots
  • 1/2 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pound lean ground beef
  • 3 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 2 cups milk I use 2%
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Instructions

  • Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
  • About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
  • Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
  • Serve and enjoy!

Notes

Cook Time: 6 to 8 hours (because all crock pots heat differently)
*Recipe and photos updated 11/30/22

CROCK POT CHICKEN VINDALOO



INGREDIENTS





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