Here’s the recipe:
(Use a 2 gallon slow cooker)
4 lbs of ground Turkey or beef, 15 to 20% Fat
(Cook it first until no longer pink)
1 jar of Rao’s Marinara sauce
1/4 Cup of Tomato Paste
1/2 Cup Valentina Hot Sauce
1 TableSpoon of Tapitio Hot Sauce
3 Tbsp Old Bay
3 Tbsp Lawry’s Garlic Salt
1 Tbsp Black Pepper
1 Tsp of Nutmeg
Vegetables
1 Lb of Frozen spinach
2 Green Bell Peppers, diced
1 lb of sliced Baby Bella Mushrooms
1 8 oz of pitted Black Olives, whole, with juice
2 Calabacitas (Mexican Squash)
2 Roasted Green Chile, Diced (Optional)
(Zucchini or Yellow Squash is fine, too)
1 Qt of Stock or Broth
(Make sure the stock matches the meat you use or just use a Mushroom or Vegetable Stock, that’s perfectly fine)
Instructions
Put all the Vegetables in the slow cooker.
Cook the meat with all the seasonings and put on top. Fill the rest of the slow cooker with stock or Broth until there is an inch or 2 from the top or until the indicated fill line. Cook on high for 4 or low between 6 and 8 hours. Serve with extra sharp cheddar cheese, sour cream and also sliced avocado works well, too.
Enjoy 🙂