The Pampered Chef MAGIC POT, Recipes

Page: 6 / 58

“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
6
1 medium green bell pepper
6 green onions with tops, divided
1 lb 90% lean ground beef
1 can (16 oz) chili beans in sauce, undrained
1 cup chunky salsa
2 tbsp (30 mL) Chipotle Rub
1 pkg (8.5 oz) corn muffin mix
1 container (8 oz or 250 mL) sour cream
1 egg
½ cup (125 mL) shredded cheddar cheese (optional)
1 plum tomato, seeded and diced (optional)
Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef’s Knife, separating white and light
green bottoms from tops. Reserve 1 tbsp of the onion tops for garnish. Place remaining tops into Classic Batter Bowl.
In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7–9 minutes or until
beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts;
carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.
Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili using Medium
Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH 7–9 minutes or until center of
cornbread springs back when lightly pressed. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with
reserved onion tops and tomato, if desired.
EASY BEEF SALSA DIP
1lb of Velveeta Cheese
2 lbs ground meat (beef, turkey or chicken)
1 medium onion
16 oz Mild or Medium Salsa
1 tbsp Crushed Peppercorn & Garlic Rub (or taco seasoning)
2 roma tomatoes (optional)
8 oz Sour Cream (optional)
Green onions (optional)
Tortilla Chips
In Deep Covered Baker, break hamburger and add onion chopped with food chopper. Place in microwave for 4 minutes covered.
Remove and chop hamburger with Mix n Chop; microwave 3 ‐ 4 minutes until done. Drain fat from hamburger. Cut cheese into small
cubes. Add Garlic and Peppercorn Rub, then add cubed cheese. Pour in Salsa. Microwave for 6 minutes then stir.
If desired, for garnish dice tomatoes and green onions. Place sour cream, tomatoes, and green onions in Dots Bowl Trio (optional).
EASY ENCHILADAS (IN 15 MINUTES)
1 lb boneless, skinless chicken breasts (approximately 3)
1 can Rotel tomatoes with green chilies
1 cup shredded cheddar cheese
1 can (13 ‐ 15oz) enchilada sauce
6 ‐ 10 flour or corn tortillas
Salsa (optional)
Guacamole (optional)
Sour Cream (optional)
Place chicken in Deep Covered Baker. Pour tomatoes and green chilies over chicken and bake in microwave on HIGH for 10 minutes.
Place chicken and some of the tomatoes and green chilies into a bowl. Chop with Salad choppers. Discard remaining liquid. Scoop 2
large scoops of chicken into each tortilla, sprinkle with cheese, and roll tightly. Place back into baker, cover with enchilada sauce and
more cheese. Microwave on HIGH for 2 ‐ 3 minutes or until cheese is melted. Serve with salsa, guacamole and sour cream.
DELUXE CHEESEBURGER SALAD