Prescott Beef Burgoocasseroles, crockpot, soups/stews 2.00 lb ground beef 1.00 large onion; chopped 1.00 garlic clove; minced 2.00 tablespoon chili powder 1.00 tablespoon salt 0.25 teaspoon pepper 46.00 oz tomato juice 4.00 cup cabbage; shredded 1.00 cup rice; uncooked 0.50 lb green beans; tipped and cut 1. Shape meat into a large patty in a large skillet or an electric slow cooker with a browning unit; brown 5 minutes on each side, then break up into chunks. Push to one side. 2. Add onion and garlic; saute 5 minutes or until soft. stir in chili powder and cook 2 minutes. Add salt, pepper and tomato juice; bring to a boiling. 3. Layer 1/3 each of the cabbage, rice, green beans and meat mixture into slow cooker; repeat to make 2 more layers of each; cover cooker. 4. Cook on low for 8 hours or on high for 4 hours, or until vegetables are tender. . |
