Slow Cooker Beef Enchiladas

This super easy recipe makes its own beef enchilada sauce and shredded beef.

INGREDIENTS

 1 (3 pound) chuck or sirloin beef roast

 2 cups low-sodium beef broth

 2 tablespoons apple cider vinegar

 1 cup (8 ounces) salsa

 2 Tablespoons Ancho Chipotle Paste*

 1 teaspoon ground cumin

 1 teaspoon chili powder

 1 teaspoon onion powder

 1 teaspoon garlic powder

 1 teaspoon salt

 1/2 teaspoon pepper

 2 tablespoons cornstarch or flour

 10 6- or 7-inch flour or corn tortillas (my favorite for enchiladas are half corn/half flour tortillas from Trader Joes)

 1 cup shredded sharp cheddar cheese

 1 1/2 cups shredded Monterey Jack cheese (or all cheddar)

 Fresh cilantro (optional)

INSTRUCTIONS

In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.

Remove the roast from the slow cooker and place in a large bowl.  Shred and remove any fat.

Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

Pour about 1/2 cup sauce in with the beef and toss. 

Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. 

Toss the cheddar and Monterey Jack cheeses together.

Warm tortillas in a skillet for about 15-20 seconds per side to make more pliable.  Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).

Pour sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).

Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.

Sprinkle with fresh cilantro, if desired.  Serve with avocado slices, sour cream, tomatoes, lime wedges, spinach, etc.

NOTES

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking.

To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

*Wegmans Ancho Chipotle Paste is a Smoky Chile Paste. Gluten Free. Lactose Free. Vegan. No Artificial Colors, Flavors or Preservatives. Ancho chiles are dried, ripe poblano peppers with a great smoky flavor. Roasted onion adds sweetness; best with chicken. Medium heat. 

adapted from HTTPS://WWW.MELSKITCHENCAFE.COM/SLOW-COOKER-MEXICAN-SHREDDED-BEEF-FOR-ENCHILADAS/.  

YIELD: 16 ENCHILADAS

PREP TIME 15 MINUTES  

COOK TIME 8-9 HOURS  

PREP TIME PART TWO:  30 MINUTES

BAKE TIME:  30 MINUTES

TOTAL TIME 10 HOURS 15 MINUTES

Blue Ribbon Chili

Tastiest and easiest chili ever!  This won our ward chili cook-off, from my friend Darcy who got it from allrecipes.

2 pounds ground beef
1/2 onion, chopped
1 t black pepper
1/2 t garlic salt
2 1/2 cups tomato sauce
1 (8oz) jar of salsa
4 T chili seasoning mix
1 (15oz) can light red kidney beans, drained and rinsed
1 (15oz) can dark red kidney beans, drained and rinsed.

1.  In a large saucepan over medium heat, combine the ground beef and onion and sauce for 10 minutes or until the meat is browned and the onion is tender.  Drain grease.
2.  Add the pepper, garlic salt, tomato sauce, salsa, and chili seasoning.  Mix well.  Add the kidney beans.  Reduce heat to low and simmer for at least an hour

Quick Philly Cheesesteak Subs

A favorite dinner on a Friday night when we don't make homemade pizza on our favorite whole wheat crust.  Great served with sweet potato fries, fruit, or a salad.

INGREDIENTS
 2 tablespoons butter or oil
1 onion, halved and sliced into thin half moons
1 pepper (I have used red, green, orange, or yellow)
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 1/2-inch strips
Salt and pepper
Whole wheat hotdog buns (about 6) s
8 slices provolone or havarti cheese

DIRECTIONS

Preheat the broiler in your oven and adjust a rack to the upper-middle position.

In a large skillet, melt the butter, add the onion and peppers and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper. Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

Recipe Source: adapted from Cook’s country April/May 2010

Shredded Beef Tacos

This was a super simple and delicious way to make shredded taco meat.

3-4 lb. chuck roast
2 T oil
garlic powder
fresh ground pepper
kosher salt

1/4 cup taco seasoning
2 T of Trader Joe's 21 Seasoning Salute
1/2 cup water
1 small diced onion or 1/2 a large onion


Heat oil in large skillet over medium to medium high heat until glistening.  Sprinkle garlic powder, salt and pepper generously on both sides of roast.  Brown and sear all sides of the roast (a couple of minutes on each side).

Transfer roast to crockpot.  Sprinkle on onion, taco seasoning, 21 Seasoning Salute, and water.  Cover and cook on low 8-9 hours or high for 5-6 hours.

Shred apart, and remove any fat.  Serve with your favorite taco toppings.  We like black beans, guacamole, spinach, tomato, sour cream, and queso fresco.

Sweet and Sour Meatballs

A super easy appetizer that's always a crowd-pleaser.

1 jar apple jelly (or grape jelly), about 12 oz.

1 jar chili sauce

2-3 lbs. frozen meatballs

Combine jelly and chili sauce in a crock pot and stir until smooth.  Heat the mixture if needed to combine.  Add meatballs.  Cook on low for 2-5 hours, stirring to coat occasionally.  Serve with toothpicks.

Beef and Chipotle Burritos

This is one of our favorites...a super tasty and easy crockpot recipe.  Unfortunately it's also a recipe that's gotten a bad rap...but I still insist that if you follow the directions, the meat turns out tender and more flavorful then anything you'd find around here (we're hurting for good Mexican).  The secret likes in the canned chipotle peppers in adobe sauce.  Don't try and take a shortcut and dump in the whole can of chipotle peppers.  And don't try to skip chopping and seeding them.  You have been warned.

Ingredients
• 1-1½ lb. boneless beef round steak (cut ¾ in. thick)
• 1 (14 oz.) can of diced tomatoes, undrained
• ½ cup chopped onion
• 1-2 canned chipotle peppers in adobe sauce, chopped & seeded
• 1 t dried oregano
• ¼ teaspoon cumin
• 1 clove of minced garlic
• 6-9 tortillas (any kind)
• ¾ cup cheddar cheese
• fresh Pico de Gallo
• sour cream
• lettuce


1. Trim fat from meat. Cut into 6 pieces. In a crock-pot place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, & garlic.
2. Cover; cook on low for 8-10 hours or on high for 4-5 hours.
3. Remove meat from cooker. Using 2 forks, pull the meat apart into shreds. Add some of the juice to meat until desired consistency.
4. Spoon meat into warm tortillas and top with cheese, Pico de Gallo, sour cream, lettuce, beans, etc. Enjoy.

Note:  Leftovers make excellent Nachos Grande.

Zippy Barbeque Pot Roast

This makes your house smell heavenly and the melt in your mouth juicy barbeque is divine!
Source: Adapted from Southern Living Easy Weeknight Favorites
Time: 10 minutes prep, Slow Cook for 5-9 hours, Serves: 8-12
INGREDIENTS
• 1½ t garlic salt
• ½ t pepper
• 1 (4-5 lb.) boneless chuck roast, trimmed
(I often only use a 2-3 lb. roast and it still serves 4-8 people).
• 2 T vegetable oil
• 12 oz. (1 can) of any cola-flavored beverage or rootbeer
• 1 (12-oz) bottle of regular chili sauce
• 1 T Worcestershire sauce
• 2 T hot sauce
• 3 T cornstarch
• ¼ cup of water or milk
DIRECTIONS
1. Combine garlic salt and pepper; pat roast dry with a papertowel; then rub salt and pepper over thawed roast. Brown roast on all sides in hot oil in a large skillet.
2. Transfer roast to a 4-quart slow cooker. (Cut roast to fit in slow cooker, if necessary.)
3. Combine cola, chili sauce, Worcestershire sauce (and hot sauce)in a bowl; pour over roast.
4. Cover and cook on HIGH 5-6 hours or on LOW 8-9 hours.
5. Remove roast, reserving juices in slow cooker; keep roast warm.
6. Combine cornstarch and water/milk, stirring well [or put them in a jar and shake like crazy until no lumps remain] ; stir into juices in slow cooker.
7. Cook, uncovered, on HIGH 15 minutes or until thickened, stirring occasionally. Serve sauce over roast and/or with mashed potatoes.
*Note: Makes great left-over barbeque sandwiches...if you have leftovers. :o)