Mexican Pot Roast:

1 boneless beef chuck roast (3 - 3 1/2 lb.)
2 T oil
1 can Mexcian-style tomatoes with liquid
1 large can chopped green chiles
1 pkg. dry taco seasoning mix
2 teaspoons beef bouillon granules
1 teaspoon sugar
Brown roast in oil. Put in crockpot. Combine rest of ingredients and pour over roast in pot. Cook throughout the day. To thicken sauce:
1/4 cup watyer
3 tablespoons flour
Combine, stir until smooth. Add to juices; stir until thickened.
I serve this with Spanish rice and warmed flour tortilla's. (Placing some meat and rice inside of a tortilla and eating as a burrito is really good!)

enchillada tort

1. Brown 1 lb. ground beef (or 1/2 lb. beef and 1/4 Cup TVP) and 1 Cup onion. (I also added three cloves garlic with the onion.) Once onions are tender, add one can each of kidney beans or pinto beans and black beans (rinsed and drained), 1/3 Cup water, 1 Tbsp chili powder, 1 can tomatoes with green chilies (El Paso brand). Bring to boil and simmer 10 minutes.
2. In crock pot, layer 3/4 Cup meat mixture, one flour tortilla, 1/3 Cup cheese (cheddar and monteray jack) -- usually about 6 tortilla-layers worth.
3. Heat 4-6 hours on low. Place plate on top of crock pot, and flip over onto plate to serve. Tastes great with sour cream and salsa. TASTES GREAT!

Crockpot Beef & Noodles (or Rice)

Here's a great, really easy recipe for the crock pot.
1 lb. stew beef
1 envelope Lipton onion soup mix (dry)
2 cans (or one family size) cream of mushroom soup

Put all the ingredients in the pot together (You don't really even need to mix them) and cook on high for 6 - 8 hours. Serve over rice or noodles. Very easy and a big hit!

Meat in Pressure Cooker

Beef - 3lb - low grade cut
brown in cooker and then turn on 90 min (or less) on high

Pork Shoulder Roast (or frozen chicken breasts)
brown
1 1/2 C homemade BBQ sauce
cook on high
Shred
Then steam 3-4 minutes to let extra h2o out
serve with rice, corn tortillas or buns.

Sesame Beef Stir Fry

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Liza's Ground Beef Recipe

Liza’s Chili

GROUND BEEF RECIPE:
2 lbs ground beef sautéed with onion, 1 tsp garlic, salt and pepper. Drain then peel and grate 1 potato into mixure. Add 1 cup water. Simmer 3-5 minutes. For taco meat—add taco seasoning and 1 can Herdez salsa verdea. You can leave out the potato for taco meat.

½-1 lb ground beef
Chili beans in their sauce—3 big cans or 5 small cans (great value or western family)
1 can drained kidney beans
1 can Herdez salsa verde
1 can diced petite tomatoes

Mix together and simmer.
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Beef Fajitas

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From: The Sisters Dish

Beef Fajitas
Ingredients:
2 lb. skirt steak
marinade(below)
2 bell peppers, sliced
1 onion, sliced
tortillas
Directions: Marinade beef for at least 4 hours. Grill or broil until cooked through. Saute peppers and onions in oil. Add a little of the reserved marinade to the vegetables and cook until heated through. Slice steak and add to the vegetables. Serve in warm tortillas with cheese, cilantro, salsa, sour cream and a squeeze of lime juice.

Marinade

Ingredients:

4-5 garlic cloves, crushed
1/4 cup freshly squeezed lime juice
2 t salt
1 T chili powder
1/2 t red pepper flakes
1/2 cup balsamic vinegar
2 T dark soy sauce
1/4 cup cilantro, chopped roughly
Directions: Mix everything above together. Let beef marinade in the refrigerator for at least 4 hours and chicken for at least 2 hours. Then grill over charcoal for best results but it is also good in the broiler.

One-Pan Taco Beef and Noodle Skillet

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From Kraft Foods

Prep Time:  10 min Total Time:30 minMakes:
4 servings, 1-3/4 cups each

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups water
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 large tomato, chopped
1 cup shredded lettuce
1 cup tortilla chips, broken up
 
BROWN meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, water and Macaroni; mix lightly. Bring to boil. Reduce heat to medium-low; cover. Simmer 7 min. or until noodles are tender and liquid is almost completely absorbed.

STIR in sour cream and Cheese Sauce Mix until well blended.

TOP with tomatoes, lettuce and tortilla chips.

Kraft Kitchens Tips
Healthy LivingTrim 50 calories and 6 grams of fat per serving by preparing as directed with extra lean ground beef, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and baked tortilla chips.Jazz It UpFor spicier flavor, stir in desired amount of hot sauce or ground red pepper along with the sour cream and Cheese Sauce Mix.
(89)


Nutrition Infomation
Calories 480 Total fat 17 g Saturated fat 7 g Cholesterol 90 mg Sodium 1110 mg Carbohydrate 48 g Dietary fiber 3 g Sugars 8 g Protein 32 g Vitamin A 20 %DV Vitamin C 10 %DV Calcium 25 %DV Iron 25 %DV

Tex-Mex Mac N Cheese

1/2 lb mild cheese - longhorn
4 oz diced green chiles
2 c elbow macaroni
2 t unsalted butter
3 T flour
1 t dry mustard
1/2 t salt
2 C milk
1 t worcestershire
sm bunch scallions
1 T olive oil
1 t chili powder
8 oz tomato sauce
3 1/2 oz olives

Preheat oven to 375 degrees. Drain rinse and dry chiles (?). Cook macaroni. Melt Butter and add flour, mustard and salt. Remove from heat and gradually add milk. Return to heat and gradually cook 2-3 minutes until thick. Simmer 1 min. Remove from heat and add cheese, chiles and worcestershire sauce. Toss with Mac. Bake 25-30 min.

Meanwhile chop scallions (1/4 c) and saute in oil and chili powder. Stir in tomato sauce, simmer 10 min. Drain and slice olives.

Remove mac and cheese from oven, spoon over sauce and to with cheese and scallions, olives.
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Bobby's Goulash

Prep Time:5 minInactive Prep Time:30 minCook Time:40 min
Level: Easy
Serves: 6 servings

2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni

In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.Print Page

Petros

What is a Petro? Seems simple enough



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Beef & Broccoli

We love Beef and Broccoli, but usually use one of those dry seasoning packets.  We haven't found anything we like better...but I would love to find a replacement for it -- something a little more 'real'!  Have to give this version a try!

1/4 cup all-purpose flour
1 can beef broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon ground ginger
2 cloves garlic, minced
¼ teaspoon red pepper flakes
4 cups chopped fresh broccoli

DIRECTIONS
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

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Spicy Beef Noodle Bowl

1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets
1/4 cup bias-sliced green onions (optional)
directions
1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

nutrition facts:
Servings Per Recipe 4 servings Calories 316, Total Fat (g) 12, Saturated Fat (g) 3, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 60, Sodium (mg) 762, Carbohydrate (g) 18, Total Sugar (g) 5, Fiber (g) 2, Protein (g) 31, Vitamin C (DV%) 68, Calcium (DV%) 5, Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet

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From BHG

Baked Ziti

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RECIPE RATING: 4 1/2 stars (2724)

PREP TIME 20 Min
COOK TIME 35 Min
READY IN 55 Min
SERVINGS 8

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

MY NOTES: CROWD PLEASER! We made 5 batches of this to take to feed my daughter's soccer team (32 girls and 2 coaches) -- it made a ton -- enough to feed them (many came back for seconds) and had enough leftovers to feed my family of 6, her family of 5, and probably could have fed another family as well considering how much we have leftover. So, the serving portions might have been closer to 10, served with a green salad and a roll. Everyone loved it! Many of the girls said that it was the best lunch they'd had. This was the perfect dish to make in bulk -- bought bulk goods at Costco: Contandina canned spaghetti sauce -- used about 1 1/2 and froze the rest in two batches -- should be just enough for 2 spaghetti dinners, one 3 lb tub of sour cream, one bag of shredded mozzarella -- with a little left over.

These nutrition facts are based on using all mozzarella instead of provolone, 1 cup of ff sour cream and no parmesan cheese

Nutrition Facts

Calories 506
Calories from Fat 166
% Daily Value*
Total Fat 18.4g 28%
Saturated Fat 9.1g 46%
Cholesterol 76mg 25%
Sodium 288mg 12%
Total Carb 50.2g 17%
Fiber 2.2g 9%
Sugars 4.1g
Protein 34.3g
Vitamin A 9% • Vitamin C 2%
Calcium 37% • Iron 8%

SUBMITTED BY: Colleen B. Smith PHOTO BY: cookin'mama (allrecipes.com)

Seared Steaks

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Ingredients

Serves 4
2 tablespoons balsamic vinegar
3 tablespoons olive oil
Coarse salt and ground pepper
2 beefsteak tomatoes, thinly sliced crosswise
1 sweet onion, such as Vidalia, one half thinly sliced, other half chopped
3 tablespoons all-purpose flour
2 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon ground nutmeg
4 flat-iron steaks (4 to 6 ounces each)
Directions

In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.
Helpful Hint

Inexpensive flat-iron steak is a lean cut from the top shoulder; remove center gristle, if any. It's best medium-rare, so it's ready in minutes.

From Martha Stewart

Skirt Steak Tacos

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Skirt Steak Marinade

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 tsp. red pepper flakes
1/2 tsp. ground cumin
3 Tbsp. brown sugar
2 lbs. skirt steak, cut into 3 equal pieces

In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and sugar and puree. Pour into a large, heavy duty, zip top bag and add skirt steak. Seal bag, removing as much air as possible. Allow to marinade overnight or for at least 3-4 hours.

Remove steak from bag and pat dry with paper towels. Cook on barbecue - just a few minutes per side. When finished cooking wrap meat in double thickness of foil and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.

Crock Pot Lasagna

INGREDIENTS:

* 1 lb. ground beef
* 1 large onion, finely chopped
* 2 garlic cloves, crushed and minced
* 1 large jar spaghetti
sauce (such as Ragu in the
1 lb. 10 ounce
jar)
* 1 package (8 ounces no-boil
lasagna noodles
* 16 ounces shredded mozzarella cheese
* 1 lb. ricotta cheese
* 1/4 cup milk
* 1 egg
* 1/2 cup shredded Parmesan/Romano cheese
* Salt and pepper to taste

PREPARATION:
Brown the beef, onion, and garlic in a littleoil in a frying pan. Drain offany grease.
Add the spaghetti sauce into the browned meatmixture. Mix well.In a separate bowl, mix thericotta cheese, milk, and egg.
Beat until thoroughly mixed and smooth.
Then mix in the mozzarella cheese and the grated cheese, so that all thecheeses are combined.

Grease the slow cooker/Crock Pot with some vegetable shortening on thebottom and sides.

Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/Crock Pot. Put a layer of
noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on
top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce.
Cookon low for 4-6 hours or until noodles are tender.

*I use regular lasagna noodles (not the no boil kind). Also,my crock pot cooks this in 3 1/2 hrs on
low so you have to watch it to be sure it doesn't burn.

Nana's Spaghetti Sauce

3 pounds ground beef
1 large onion, diced
1 green pepper,diced2 cloves garlic, minced
2 cans tomato sauce
1/2 tsp onion salt
1/2 tsp salt
1/2 tsp garlic salt
1 tsp oregano
1 Tbsp ketchup
1 tsp worcestershire sauce
1 tsp Heinz 57 steak sauce
1 tsp Italian seasoning



In a heavy skillet,brown the onion,green pepper and garlic in a small amount of oil. Add ground beef and cook until brown.
Drain meat well and place into a large saucepan.
Add tomatoes,salt,onion salt,garlic salt, oregano,ketchup,worcestershire sauce,Heinz 57 and Italian seasoning to the ground beef mixture.
Stir well and cook on low heat 2-3 hours.
Serve over your choice of cooked pasta angarnish with grated parmesan cheese.

Crockpot Stew

My family is making a cookbook for Christmas and so we are typing up some of our favorite recipes. I thought I would pass along this great stew. (I make it with pork and use turkey gravy instead and I love it that way.) The coating and the precooking of the meat makes it super tender.

1 ½ lb. beef stew meat
2 TBS flour
1 tsp. salt
½ tsp. pepper
1 TBS oil
1 lb. small red potatoes quartered
16-oz. pkg. frozen pearl onions
1 lb. baby carrots
12-oz. jar beef gravy
14.5-oz. can diced tomatoes
3 TBS flour
¼ cup cold water

Cut meat into 3/4 inch cubes. Coat beef with 2 TBS flour, salt, and pepper. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4-6 minutes or until browned, stirring occasionally. In crockpot layer potatoes, onions, and carrots. Add browned beef; sprinkle with remaining flour mixture. Drain diced tomatoes. Top with gravy and tomatoes. Cover and cook on LOW setting for 8-10 hours. Before serving blend 3 TBS flour with 1/4 cup cold water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thickened.

Two medium onions, peeled and cut, can be used in place of frozen pearl onions. Russet potatoes and large carrots can also be used. Browning the meat develops the flavor, but this step can be omitted to save time. Simply coat the meat with flour mixture before layering it with the other ingredients as directed. This recipe works great with pork or chicken as well. Just buy turkey gravy instead of beef.

ITALIAN BEEF

#3 roast, cut into peices
1 env. of good seasons zesty italian dry salad dressing mix
1 cup water OR 1 can of beer, whatever u have on hand of these 2 is fine
1 onion, chopped
6-7 peppercinis, cut into small peices

brown roast on stove.Cut roast into 4 peices and place roast in crockpot. Mix the salad dressing in with the liquid and pour over the roast. Add the onion and peppercinis and cook for 5-6hrs on high and shred with fork when tender. Serve on sandwich buns or hoagie buns.