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El Paso Ham


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  • 3 cups chopped fully-cooked ham
  • 2 cups shredded Monterey Jack cheese - (8 oz)
  • 1 can tomato sauce - (8 oz)
  • 1 can green chili peppers - (4 oz) seeded and chopped
  • 1/2 cup finely-chopped onion
  • Few drops bottled hot pepper sauce
  • Golden corn bread cut in squares


Servings 6


Step 1

In crockery cooker, combine the chopped ham, cheese, tomato sauce, green chili peppers, onion and bottled hot pepper sauce. Cover; cook the mixture on LOW-heat setting for 2 hours.

To serve, split the hot corn bread squares. Spoon ham mixture onto the bottom half of the corn bread. Cover with corn bread top; spoon more of the ham mixture over.

This recipe yields 6 servings.

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