As summer draws to a close, it may bring about feelings of sadness to see those carefree days go.  But as one season changes to another, it’s fun to look forward to the beautiful things about fall, one being those warm and ready-made crockpot dinners on cold evenings.  As the air grows crisper thoughts often naturally switch from cold potato salads to warm ready-made meals that are perfect for the busy school days.  One of the best things about crock pot meals is that the time in preparing meals is very minimal and it can be done hours before dinner, and then ready when it’s time to eat.  One of my favorite things about crock pot meals is that the closer it gets to dinner time, the better my house starts smelling.  It’s rewarding to walk in the house on a cool evening to the fragrance of dinner all ready to be dished out.

Here are four recipes I put together that are easy to make and will be sure to satisfy even the pickiest eater.

Slow-Cooker Taco Casserole 

Ingredients

1 1/2 pounds lean ground beef

1 can (14.5 ounces) diced tomatoes with green chilies, undrained

1 can (10.75 ounces) condensed cream of onion soup

1 envelope (1 oz) Old El Paso Taco Seasoning Mix

1/2 cup water

6 corn tortillas (5 or 6 inches in diameter), cut into 1/2 inch strips

1 cup shredded Cheddar Cheese (4 ounces)

3 medium green onions, sliced (3 tablespoons)

1/2 cup sour cream

Steps

1. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
2. Mix beef, tomatoes, soup, seasoning mix (dry) and water in 3 1/2- to 5-quart slow cooker. Gently stir in tortilla strips.
3. Cover and cook on Low heat setting 7 to 8 hours.
4. Sprinkle cheese over casserole; cover and let stand about 5 minutes or until cheese is melted. Sprinkle with onions; serve with sour cream.

Grandma’s Slow Cooker Vegetarian Chili 

1 (19 ounce) can black bean soup

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can garbanzo beans, rinsed and drained

1 (16 ounce) can vegetarian baked beans

1 (14.5 ounce) can chopped tomatoes in puree

1 (15 ounce) can whole kernel corn, drained

1 onion chopped

1 green bell pepper, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

1 tablespoon chili powder, or to taste

1 tablespoon dried parsley

1 tablespoon dried oregano

1 tablespoon dried basil

Steps

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, and celery. Season with garlic, chili powder, parsley, oregano, and basil. Cook for at least two hours on High.

Slow Cooker Lasagna

1/2 pound ground beef

1/2 pound Italian Sausage

1 1/2 teaspoon salt

1/2 teaspoon pepper

1 large onion, chopped

1 teaspoon Italian Seasoning

2 Tablespoons parsley

2 Teaspoon garlic powder

2 Tablespoon Worcestershire sauce

1 (6 oz) can tomato paste

1 (29 oz) can tomato sauce

2 Tablespoons granulated sugar

1 1/4 cups water

1 (8 oz) package regular lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1 1/2 cups cottage cheese

1/2 cup grated Parmesan cheese

Beef Stew