Hot Mess
A delicious jumble of beef, sausage, peppers and onions for sandwiches, nachos, and more.
- 1 lb. bulk pork sausage
- 1 lb. ground chuck
- 1 onion, very thinly sliced
- 1 red bell pepper, very thinly sliced
- 1 15 oz. can fire roasted tomatoes, undrained
- 1 10 oz. can Rotel Diced tomatoes and green chilies, undrained
- Worcestershire sauce, salt, and pepper to taste
Brown the meats, breaking them up as they cook. When the meat is browned, drain and add the meat and vegetables to a slow cooker. Cook on low 5 or 6 hours with the lid on.
After 5 or 6 hours, remove the lid and season with 1 t. of salt, 1 t. of pepper, and 2 T. of Worcestershire sauce. Cook another hour on low with the lid off. Taste for seasoning and adjust as necessary.
Use as a sandwich filling for sturdy bread, a cottage pie filling, in a crust for a beef pot pie. Great in tacos, quesadillas and burritos. Feel free to add cheese. Sharp cheddar is very good, provolone and mozzarella work well, too. Hot Mess freezes beautifully.