CHILE COLORADO BURRITOS

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes (or just one--or none--if you want it less salty AND you do NOT add water, just the bouillon)
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Instructions:
Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.


Serve.
Makes 5-7 burritos, depending on how full you make them.


chile-colorado-burritos

NO-PEEK BEEF TIPS

2 lb beef tips, stew meat, or chuck roast cubed
1 can cream of mushroom soup
1 pkt brown gravy mix
1 pkt Lipton onion soup mix
1 cup water

Put meat in a 9 x 13 baking dish. Mix remaining ingredients and pour over meat. cover with foil. Bake at 300° for 3 hours

STEAK BITES

Ingredients

• 1 pound Sirloin Steak (without Much Gristle) Or Pre-cut Beef Tips
•  Kosher Salt To Taste
•  Fresh Ground Black Pepper To Taste
• 2 Tablespoons Butter

Preparation Instructions

Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.

Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.

Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.

Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

steak-bites

BAKED CREAM CHEESE SPAGHETTI CASSEROLE

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. 

Lightly grease a 9x13" pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

baked-cream-cheese-spaghetti-casserole

SLOW AND EASY SWISS STEAK

ingredients

1 tablespoon vegetable oil
2 cups all-purpose flour
salt and pepper, to taste
paprika, to taste
2 pounds beef cube steaks
3 green bell pepper, sliced into rings
3 red bell pepper, sliced into rings
4 onions, sliced into rings
4 cans (14.5 ounce size) crushed tomatoes

directions

Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat. 

In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes. 

Cover, and cook 6 to 8 hours on Low, until steaks are very tender.

Slow and Easy Swiss Steak

French Dip Roast Beef for the Crock Pot

Ingredients:

3 1/2 - 4 lb boneless chuck roast

1/2 cup soy sauce

1 beef bouillon cube

1 bay leaf

3-4 peppercorns

1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme (I omit this ingredient)

1 teaspoon garlic powder

12 French rolls, split

Place roast in 5-quart slow cooker. Combine soy sauce and next 6 ingredients. Pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on LOW for 7 hours or until very tender. Remove roast, reserving broth. You can shred roast with a fork and serve on sandwich rolls with the broth on the side for dipping.

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