#potluckparty

These Slow Cooker Shredded BBQ Beef Nachos are the ultimate crowd-pleaser. Tender beef cooked in tangy BBQ sauce, piled high on crunchy tortilla chips, and topped with gooey cheese, fresh tomatoes, jalapenos, and cilantro. It's the perfect dish for game day parties, potlucks, or any casual gathering.

Ingredients: 2 lbs beef chuck roast, trimmed and cut into chunks. 1 cup BBQ sauce. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. Tortilla chips. 2 cups shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup sliced jalapenos. 1/4 cup chopped cilantro. Sour cream and guacamole for serving.

Instructions: In a slow cooker, combine beef chunks, BBQ sauce, diced onion, minced garlic, smoked paprika, cumin, salt, and pepper. Cover and cook on low for 6-8 hours or until beef is tender and easily shreds with a fork. Once beef is cooked, shred it using two forks and mix it well with the BBQ sauce. Preheat oven to 375F 190C. On a large baking sheet, spread out a layer of tortilla chips. Top the chips with the shredded BBQ beef, then sprinkle shredded cheddar cheese over the beef. Add diced tomatoes and sliced jalapenos on top. Bake in the preheated oven for 10-15 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle chopped cilantro over the nachos. Serve hot with sour cream and guacamole on the side.

Prep Time: 15 minutes

Cook Time: 360 minutes

This cheesy potato casserole is a comforting and delicious side dish that pairs perfectly with any meal. Creamy and cheesy with a crispy topping, it's sure to be a hit at potlucks and family dinners.

Ingredients: 2 pounds frozen hash brown potatoes, thawed. 1/2 cup unsalted butter, melted. 1 10.75 ounce can condensed cream of chicken soup. 1 8 ounce container sour cream. 1 small yellow onion, finely chopped. 2 cups shredded sharp cheddar cheese. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups crushed cornflakes cereal. 1/4 cup unsalted butter, melted.

Instructions: Preheat oven to 350 degrees F 175 degrees C. Grease a 9x13-inch baking dish. In a large mixing bowl, combine thawed hash brown potatoes, melted butter, cream of chicken soup, sour cream, chopped onion, shredded cheddar cheese, salt, and pepper. Mix well. Spread the potato mixture evenly into the prepared baking dish. In another bowl, mix crushed cornflakes with melted butter until well combined. Sprinkle this mixture evenly over the top of the potato mixture. Bake in the preheated oven for 45 to 50 minutes, or until the casserole is hot and bubbly, and the top is golden brown.

Prep Time: 15 minutes

Cook Time: 50 minutes

This Chicken Bacon Ranch Casserole is a delicious and comforting dish that combines tender chicken, crispy bacon, creamy ranch dressing, and gooey cheese, all baked together to perfection. It's an easy-to-make casserole that's perfect for a cozy family dinner or potluck gathering.

Ingredients: 4 cups cooked chicken, diced. 1 pound bacon, cooked and crumbled. 1 cup ranch dressing. 1 cup sour cream. 2 cups shredded cheddar cheese. 1/2 cup chopped green onions. Salt and pepper to taste. 1/4 cup chopped fresh parsley for garnish optional.

Instructions: Preheat the oven to 350F 175C. In a large mixing bowl, combine the diced chicken, crumbled bacon, ranch dressing, sour cream, shredded cheddar cheese, chopped green onions, salt, and pepper. Mix until well combined. Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly. Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley if desired, and serve hot.

Prep Time: 15 minutes

Cook Time: 30 minutes

A refreshing and flavorful pasta salad featuring tortellini, cherry tomatoes, crisp veggies, and tangy feta cheese tossed in zesty Italian dressing. Perfect for picnics, potlucks, or a light summer meal.

Ingredients: 9 oz tortellini pasta. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh basil, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Italian dressing. Salt and pepper to taste.

Instructions: Cook tortellini pasta according to package instructions, then rinse with cold water and let it cool. In a large bowl, combine the cooked tortellini, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and fresh basil. Add the crumbled feta cheese on top. Drizzle Italian dressing over the salad and toss to combine. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy your delicious Tortellini Pasta Salad!

Prep Time: 15 minutes

Cook Time: 10 minutes