Barbacoa Beef

3 lb chuck roast
Salt and freshly ground black pepper
2 Tbsp vegetable oil
1 1/4 cups beef broth, divided
3 - 4 chipotle chilies in adobo
6 garlic cloves
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
1/4 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice

Cut roast into portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
Dab roast dry with paper towels, season with salt and pepper. Add pieces a few at a time to skillet and sear until browned on all sides. Transfer to a slow cooker. Place beef portions side by side in an even layer in slow cooker.

In a food processor or blender, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping the sides. In a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then add bay leaves.
Cover and cook on low heat 8 - 9 hours. Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 - 30 minutes longer.  Strain liquid from beef and serve in tortillas with desired toppings.

Cheesy Meat and Potato Dish

1 lb Ground Beef (or ground turkey, chicken, or pork)
3 medium Potatoes (peeled and diced)1 medium Onion (chopped)
1 bell pepper (chopped)
2 cloves Garlic (minced)
1 tsp Paprika
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Black Pepper
1 cup Beef Broth (or chicken broth)
1 cup Cheddar Cheese (shredded, or your favorite cheese)
1 tbsp Olive Oil (for cooking)
Fresh Parsley (optional, for garnish)

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced potatoes to the skillet and cook, stirring occasionally, for about 8-10 minutes until they start to soften and lightly brown. Remove the potatoes from the skillet and set aside.
In the same skillet, add the ground meat and cook over medium heat, breaking it up with a spatula, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.  Add the chopped onion, bell pepper, and minced garlic to the skillet with the cooked meat. Stir in the paprika, onion powder, garlic powder, salt, and pepper. Cook for an additional 3-4 minutes until the vegetables are softened. Return the cooked potatoes to the skillet. Add the beef broth, stirring to combine everything.
Cover and let it simmer for about 5 minutes, or until the potatoes are tender and the liquid has reduced slightly.  Sprinkle the shredded cheddar cheese evenly over the top of the meat and potato mixture.
Cover and let the cheese melt for 2-3 minutes until bubbly and golden.

Meatball Casserole

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water
2 cups uncooked pasta (such as penne or rigatoni)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Instructions
Preheat Oven: Preheat the oven to 375°F. 

Combine Ingredients: In a casserole dish, combine frozen meatballs, pasta sauce, water, and uncooked pasta.
Bake: Cover the dish with foil and bake for about 40 minutes.
Add Cheese: Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden.
Serve: Garnish with fresh herbs if desired and serve hot.

Carne Asada

Orange juice (no pulp)
Olive oil
Cilantro
Limes
Lemon
White wine vinegar
Cumin
Salt
Black pepper
Jalapeno
Garlic cloves
Flank steak

In a large mixing bowl combine orange juice, olive oil, cilantro, lime juice, lemon juice, white wine vinegar, cumin, salt and pepper, jalapeno, and garlic; whisk until well combined.  Reserve ⅓ cup of the marinade; cover the rest and refrigerate.  Combine remaining marinade and steak in a large resealable freezer bag; seal and refrigerate for at least 2 hours, or overnight.
Preheat grill to HIGH heat.  Remove steak from marinade and lightly pat dry with paper towels.
Add steak to the preheated grill and cook for another 6 to 8 minutes per side, or until desired doneness. 
Remove from heat and let rest for 10 minutes. Thinly slice steak against the grain, garnish with reserved cilantro mixture, and serve.

Beef Stroganoff

2 lb stew meat, or a chuck roast cut into cubes
1 tsp season-all, (seasoned salt)
1 tsp kosher salt
1/4 tsp pepper
1 tbsp olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
2 c water
2 tsp better than bouillon beef base
10 oz egg noodles
2 c sour cream
3 tbsp flour
1-2 tbsp tomato paste
pepper

Pat the meat with a paper towel to remove excess moisture, sprinkle on the season-all, salt and pepper
Heat a saute pan over medium heat.  Add the olive oil and in batches, add the stew meat and sear the edges. Set the seared meat aside on a plate  Once all the meat is on the plate, add a little more olive oil onto the pan, add the onion, garlic and a pinch of salt.  Sauté for 3-5 minutes on med/low heat.  Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth  Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover.  Simmer on low for 2 hours.
Once the meat is done, cook the egg noodles in boiling water until al dente. Mix the sour cream, flour, tomato paste and pepper in a bowl, whisking until smooth.  Add a few spoonful of hot broth to the sour cream mixture, whisking it around to incorporate. Add all of the sour cream mixture to the sauté pan with the meat and broth, whisking constantly until totally combined. Add in the egg noodles.

Mississippi Pot Roast

1 Pot Roast
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Add Roast to the bottom of the slow cooker.  Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.  Then, top with stick of butter.  Cover and cook on low for 6-8 hours.  The roast will produce its own juices so you don't have to add any other liquid to this.

Nacho's

Tortilla Chips
Taco Meat
Tostitos's Cheese Sauce
Olives, sliced
Green Onions, sliced
Lettuce, shredded

Make Taco meat.  Heat Cheese.  Layer Chips, Cheese, Meat, Lettuce, Olives and Onions.

Native Tacos

Scones:

1 ¾ C. Milk
1 ½ Tsp. Shortening
2 ½ heaping Tbsp. Sugar
1 Tsp. Salt
2 Eggs
1 Yeast Cake
¼ C. warm water
4 C. Flour

Heat milk and shortening. Add sugar and milk. Beat eggs; add to warm milk. Dissolve yeast in water. Add to the mixture. Add flour one cup at a time. Mixing well. Put dough in a greased bowl, let rise. Separate dough into hand size sections, shape into flat disks and deep fry at 375 until golden brown.

Taco meat

Canned Chili

Taco Toppings of your choice.

Make your Scones.  Mix taco meat and chili.  Place on Scones and top with taco toppings.

Walking Tacos

Single serve bag of Doritos (per person)
2 lbs of taco meat
Favorite taco toppings (chopped lettuce, tomatoes, guacamole, shredded cheese, olives, sour cream, etc.)

Prepare your taco meat.  Prepare the taco toppings. Each person will crush their bag of chips to crunch up the Doritos. Cut open the bag of Doritos down the side. Spoon the Taco meat inside and then top with your favorite taco toppings. Stir with a spoon and eat straight from a bag!

Beef Enchilada Bake

1 pkg Ground Beef

Onion (to taste)

Salt and Pepper (to taste)

Red Enchilada Sauce

Cheese, Shredded

Flour Tortillas

Brown beef, add onion, salt and pepper.  Spread some enchilada sauce in bottom of a 9x13 pan.  Dip 2 tortillas into enchilada sauce and place in dish, layer beef and cheese.  Repeat until pan is full.  Pour any remaining sauce on top.  Sprinkle with more cheese.  Bake at 350 degrees until heated through and cheese is melted.

Meatloaf

1 pkg Hamburger
2 Eggs
1 box Stuffing (dry)
4 tbsp. Ketchup
2 tbsp. Mustard
Salt and Pepper

Mix all ingredients together, (add more moisture as needed, the stuffing will absorb most of the juices and you don't want it to be too dry) place into prepared bread pan.  Bake at 350 degrees for 30 minutes or until cooked through.

French Dip Sandwich

1 Loaf Italian Bread
2 lbs Thin Sliced Roast Beef
2-4 tbsp. Italian Dressing
Swiss Cheese
Au Jus

Heat Roast Beef up in Au Jus. While that is heating up, slice the Italian Bread lengthwise, spread Italian dressing over the bread. Toast. Place roast beef on toasted bread, place slices of cheese over the meat and broil until cheese is melted. Dip in Au Jus.

Dutch Oven Lasagna

1 box lasagna noodles, uncooked
1 pound ground beef
1 jar spaghetti sauce
1 can (14.5) tomato sauce
1 pound mozzarella, grated or cut into strips
1 cup parmesan cheese
1 container of cottage cheese
2 eggs

First make the meat sauce mixture: brown hamburger meat in skillet and drain. Add spaghetti sauce and tomato sauce to meat mixture. Second make cheese mixture: mix the eggs, and all the cheeses together in a mixing bowl. In a large Dutch oven layer as follows: ½ sauce mixture, layer of noodles, ½ cheese mixture, repeat. Bake 45 minutes to 1 hour at 350 degrees in a 12” oven. 17 coals on top and 8 coals on the bottom.

 

Dutch Oven Enchiladas

1 lb. hamburger
1 pkg. dry taco seasoning
1/2 cup water
1/2 chopped onion
1/2 cup grated cheddar cheese
1 can enchilada sauce
6-8 tortillas (9-inch size)

 

Heat Dutch Oven over coals.  Brown hamburger.  Add onion, taco seasoning, and water.  Simmer five minutes, or until water is absorbed.  Pour hamburger into separate container.

Spread 2 tablespoons of enchilada sauce on tortilla.  Spoon 1/6 of hamburger onto tortilla.  Sprinkle cheese on hamburger.  Roll up tortilla and place in D.O.  Repeat for all tortillas.  Pour remaining sauce over tortillas in D.O.  Sprinkle remaining cheese over tortillas.  Bake at 350 degrees for 30 minutes. 10 coals under and 16 on top.Try to pack the enchiladas close together. Cut one or two in half to fill in the edges. This helps keep the sauce spread over all the enchiladas.  It's very easy to double the recipe and make a second layer of enchiladas in the D.O. - lay them crossways to the first layer.

Serves: 4

Bubble Up Enchiladas

1 pound ground Burger

1 (10 ounce) can enchilada sauce

1 can refrigerator biscuits

1 ¼ cups shredded Mexican Cheese

Preheat oven to 350 degrees. Brown meat and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Chimichangas

1 lb. ground beef 1/2 cup finely chopped onions

2 cloves garlic, minced

1 tsp. dried oregano leaves

1 tsp. crushed red pepper

8 Flour Tortillas

8 slices of Cheese

2 cups oil

1/4 cup Sour Cream

1/4 cup finely chopped fresh cilantro

Brown meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; mix well. Cook until onions are tender, stirring occasionally; drain. Place1/4 cup meat mixture onto center of each tortilla; top with cheese. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min. Heat oil in large saucepan on medium-high heat. Add tortilla pouches, 2 at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Serve topped with sour cream and cilantro.

Cheeseburger Buns

2 packages active dry yeast

1/2 cup warm water (110° to 115°)

3/4 cup warm milk (110° to 115°)

1/4 cup sugar

1/4 cup shortening

1 egg

1 teaspoon salt

3-1/2 to 4 cups all-purpose flour

1-1/2 pounds ground beef

1/4 cup chopped onion

1 can (8 ounces) tomato sauce

8 slices cheese, quartered

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400° for 8-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Meat Rolls

Rolls: 1 Yeast cake

¼ C. Water

2 ½ C. Flour

½ Tsp. Baking Soda

1 Tsp. Baking Powder

½ tsp. Salt

1/8 C. Sugar

½ C. Shortening

1 C. Buttermilk

Meat Mix:

Ground Beef

Onions

Salt and Pepper

Ketchup and Mustard

Dissolve yeast in warm water. Combine flour, soda, powder, salt and sugar. Cut in shortening. Add buttermilk and yeast. Brown meat, drain fat. Add onions, salt, pepper, ketchup and mustard to meat. Roll out dough. Spread meat mixture over dough. Roll “jelly roll” style, cut into 12 parts. Place on greased cookie sheet, bake at 400 for 15-20 minutes. Serve hot with gravy.

Hamburger and Rice

Ground Beef

1 C. Rice

1 can Cream of Mushroom

Onions

2 C. Water

Salt and Pepper

Chow Mein Noodles

Soy Sauce

Brown beef, drain fat. Add onions, rice, soup, salt, pepper and water. Stir. Cover and cook on medium low heat for 20-25 minutes or until rice is done. Top with noodles and soy sauce if desired.

Lasagna

Lasagna Noodles

Salt and Pepper

Garlic powder

Onions

Cottage Cheese

Shredded Cheese

Tomato Sauce

Cook noodles, drain. Brown meat, drain fat. Add onions, tomato sauce, salt pepper and garlic powder. Simmer. Layer noodles, meat and cheese two times. The third time, layer noodles and cottage cheese, then the fourth time, layer noodles, meat and cheese. Bake at 350 for 30-35 minutes.