Slow Cooktober Challenge Day 1: Brats vs. Enchiladas

Our Twin Cities Live staff Crocktober Cookcook-Off challenge series was the most “clicked on” story last year on our website — so we decided to bring it back! TCL photographer Drew Schingen competed against TCL Office Manager, Tracy Robb in day one of the Slow Cooktober Challenge.

Drew’s Recipe: Slow Cooker Beer Brats

3 bottles (12 oz beer)
10 brats
1-2 sweet onions sliced
3-4 garlic cloves minced
4 Tablespoons butter

Brown brats and place in slow cooker.
Top brats with onion slices, garlic, and butter.
Pour in beer and cook on High for 4 hours or low for 7-8 hours.

32oz of Sauerkraut
6oz beer

Drain liquid from sauerkraut
Pour Sauerkraut and beer in a sauce pot
Place on med to med-high heat till boiling then remove from heat

Tracy’s Recipe: Slow Cooker Enchilada Casserole
2 lbs hamburger
Salt & pepper to taste
Garlic powder to taste
1 medium onion, chopped
1 pkg Knoll Spanish Rice Mix
4 – 5 cups shredded cheese
1 cup (or more) Salsa of choice
1 can sliced black olives
Small Bag of Frozen Corn
2 cans enchilada sauce
Corn Tortilla Chips

Jalapeno or Chili Peppers
Black beans

Optional Garnishes:
Shredded lettuce
Chopped tomatoes
Sour Cream

Slightly brown hamburger with salt, pepper, and garlic powder. Drain grease. Put a thin layer of tortilla chips in bottom of crock pot. Layer ground beef on top of that. Layer onion & Spanish Rice mix, cover with about half of cheese. Next, layer salsa black olives & frozen corn. Place tortilla chips on top and pour two cans of enchilada sauce over top. Cover with thick layer of shredded cheese.Cook on low for at least 6 hours. Serve with shredded lettuce and chopped tomatoes, sour cream, guacamole, or whatever you wish. Serves about 8.

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