Shredded Beef For Burritos

You ever find yourself asking, "what can I do with a roast"? Knowing very well, that you don't want another post roast. Well, this is something different. Next time, I will be adding 2T of taco seasoning to the sauce that the meat cooks in. While the meat did have flavor, I thought it could use more.

Sorry, for no picture, when I make this next time, I'll try & nab one.

2-3 pound roast
salt, pepper & garlic powder
1 can green enchilada sauce
1 can rotel
2 chopped Serrano peppers (optional)

Brown on each side a 2-3 lb roast that has been seasoned with garlic powder, salt & pepper in frying pan with oil. Put roast in crock pot & add one can of green enchilada sauce, one can of rotel tomatoes, 2 chopped Serrano peppers. Cook on low for about 6 hours. The meat can be shredded with a fork. Serve with flour tortillas, sour cream, guacamole, lettuce, tomatoes, onions, cheese, cilantro, lime, hot sauce – anything you like on your burritos.

Quesadilla Casserole

I was looking for something to make for dinner one night & a friend suggested the McCormick's Quesadilla Casserole. Well, that would be all fine & dandy if the stores I shopped at sold those pre-packaged things. However, they don't & i had all the ingredients in my spice cabinet, so I was good to go. This was a pretty good recipe. The flour shells, were soft. They were more gummy when i reheated it for lunch. I would suggest either getting those tortilla strips to go over the top, or crumble some corn chips over the top to give it a crunch factor. I did have it as a "dip" one day for a snack.


The spices you will need
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano leaves
1/2 tsp. crushed red pepper (seen below)

You will also need:

1 lb. ground beef
1/2 cup chopped onion
2 cans (8 oz. each) tomato sauce
1 can (15 oz.) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) chopped green chiles, undrained
9 flour tortillas (8-inch)
2 cups shredded cheddar cheese

Directions:

Brown the beef and chopped onion in a large skillet over medium-high heat; drain.
Add tomato sauce, beans, corn, green chiles.
Mix well. Stir in all of the spices except the red pepper. Bring to a boil. Reduce heat to low and simmer for five minutes. Add red pepper to taste, if desired.
Sprinkle a scant amount (not even a cup) of the beef mixture into a greased 9x13x2 glass baking dish. Sprnkle with cheese. Then layer the rest of the dish in three equal layers of this order: 3 flour tortillas (overlap them), beef mixture, cheese.
Bake for 15 minutes at 350 degrees.
Let stand 5 minutes before cooling.

Bacon Wrapped Chicken

As always, I was in the mood for something different. Well, once again, I found it. Bacon, chicken & a creamy garlic sauce, how could you go wrong? This recipe was awesome!!! My husband & I put it up there with the beef tips & gravy recipe. I will be making this again! I only made 1/2 this recipe, but kept the garlic at a tablespoon and I used 2 slices of bacon per breast. Serve over mashed potatoes, egg noodles or rice.

8 chicken breasts, boneless and skinless
8-16 slices of bacon
2 (11 oz) cans cream of mushroom soup
1 T garlic, minced
1 C sour cream
1/2 C flour

Warp each chicken breast with a slice (or two) of bacon.
Place the wrapped chicken in the crock pot.
In a large mixing bowl combine the soup, garlic, sour cream and flour.
Whisk until the mixture is completely blended and smooth.
Pour over the chicken.
Cover and cook on low for 6-8 hours.