Mississippi Roast

• Put chuck roast in crock pot
• Sprinkle with Hidden Valley ranch dressing and McCormick Au Jus mix
• a stick of butter
• 5 pepperoncini peppers
• DO NOT ADD WATER
• Cook on low for 7-8 hrs 

Shredded Beef Tacos

Ingredients:


1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime


Serve with:
Warmed corn tortillas or warmed fresh flour tortillas*
Green or Iceburg lettuce, chopped
Monterrey Jack or Cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Fresh salsa
Cilantro
Freshly squeezed lime juice
Hot sauce



Directions:
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.  Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice.  Sprinkle roast with spice mixture.  Cover slow cooker with lid and cook on low heat 8-10 hours.  Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker.  Cover with lid and cook additional 30 minutes.  Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.  Serve with desired toppings. 

Hamburger Soup

1 lb. hamburger

1 cup diced onion

1 large can (2 1/2 cups) diced tomatoes

1 Bay leaf

1 Qt water

2 tsp salt

1/2 tsp thyme

1/4 tsp basil

1/4 tsp pepper

1 cup diced potatoes

1 cup sliced carrots

1/2 cups sliced celery

1/4 cup broken spaghetti

1 cup shredded cabbage - optional -

1 can beef broth

Brown beef and onion together. Drain. In large pot add beef mix, water, potatoes, carrots, celery and tomatoes. Bring to a boil. Add rest of ingredients. Simmer 1 hour.

Enchilada Pie

1 lb hamburger
1 big can enchilada sauce
1 small onion
1 package of Brown gravy
Corn tortillas
Cheese

Fry hamburger and onion until done. Make brown gravy and add to enchilada sauce. In a 9 x 13 pan spray with cooking spray and layer the tortillas (I like to tear the tortilla into 4ths), hamburger and cheese then pour enchilada sauce over each layer. Continue until you get to the top of the pan and then put a layer of cheese on top. Cover with foil and bake in the oven at 375 for about 45 min or until bubbling.

Chili

3 lbs Stew Meat
2 teaspoons peanut oil
1 1/2 teaspoons salt
1 (16oz) bottle mild salsa
12 oz. Beef broth
30 tortilla chips (crushed)
2 chipotle peppers canned in adobo sauce, chopped
1 Tablespoon adobo sauce (from the chipotle peppers in adobo)
1 Tablespoon tomato paste
1 Tablespoon chili powder
1 teaspoon ground cumin

Toss the meat, oil and salt and brown. Once the meat is browned place it in a pressure cooker with the rest of the ingredients and stir to combine. Lock the lid in place and cook for 30 minutes. Serve immediately.

Salisbury Steak

1 lb ground beef
1/3 cup dry bread crumbs
1/3 cup onion, chopped
1 egg, beaten
1 tsp salt
1/4 tsp black pepper
2 cups beef broth
1 large onion, sliced thin
1 cup mushrooms
3 T cold water mixed with 3 T cornstarch

Combine beef, bread crumbs, chopped onion, egg, salt and pepper with hands.

Shape into 4 patties,a bout 3/4" thick. Brown patties for 5 minutes per side.

Add broth, onion and mushrooms to skillet. Heat to boiling; reduce heat to low, cover and simmer 10 minutes.

Remove patties from skillet. Keep warm. Bring onion mixture to a boil. Add water/cornstarch mixture, bring to boil, stirring constantly for one minute.

Pour gravy over patties.

Steak Pizzaiola

Medium London broil

1 Onion

½ t + 1 t each Salt & pepper to taste

1 c Olive oil

1-2 c Red wine

5-8 oz. Cherry/grape tomatoes

2 Bell peppers

1 T Red pepper flakes

2 cloves Garlic

1 T chopped fresh parsley

Pound steak with a mallet until thin. Season the meat well with 1 t each salt and pepper. Heat oil in a heavy skillet, add finely chopped garlic and cook until brown. Brown meat well on both sides. Remove meat and keep warm. Add onion and sauté until tender. Add tomatoes, wine, ½ t salt and pepper, and red pepper flakes. Lower the heat and simmer for about 15 minutes, as needed, until the sauce thickens. Return the meat to the pan and cook an additional 10 minutes. Serve sprinkled with chopped parsley.

Italian Beef

One 2-4 lb rump roast
1 can beer
1 can beef broth
8-16 oz jar pepperoni peppers and juice
2 tsp oregano
1 tsp garlic powder

Pour all ingredients into crockpot over roast. Cook on low 8 hours or more. Pull apart with fork. Serve on buns.

Meatloaf Supreme

1 small onion
1/2 green bell pepper
1/2 cup milk
1 egg
3/4 cup seasoned bread crumbs
1 tsp dried basil
1 Tbl dried parsley
1/8 tsp pepper
1 1/2 lb ground beef

TOPPING
3 Tbl ketchup
1 Tbl honey
1/2 tsp worcestershire sauce

Preheat oven to 350 degrees. Line 9x5 loaf pan w/foil. Spray w/cooking spray.

Chop onion and bell pepper together in food processor.

Combine milk and egg in large bowl; add bread crumbs, basil, parsley and pepper. Stir until blended. Add onion and bell pepper. Mix well. Add beef, mix just to combine ingredients.

Shape beef mixture in prepared loaf pan. Do not pack.

TOPPING: combine ketchup, honey and worcestershire sauce in samll bowl. Mix well. Spread evenly over top of meat loaf.

Bake until cooked through, about 1 hour. Place pan on wire rack; let stand for 5 minutes. Lift meat loaf out of pan and place on a serving platter. Remove foil. Serve immediately.

Sunday Pot Roast

1 Roast (size of your choice)
*Seasoning will depend on size of roast*
Salt
Pepper
Onion Salt or Powder
Garlic Salt or Powder
Celery Salt
3-5 Beef Bouilon Cubes
1 Large Onion, sliced or quartered (cook on top of roast)

Brown roast on both sides with a little oil or water. After browning and seasoning, cover with water and bring to a boil. Reduce heat and simmer for 2-4 hours.
Add baby carrots and cut potatoes (peeled or not) and turn heat back to high until veggies are tender. Mfake sure roast does NOT boil dry. Remove roast and veggies. With leftover juice make pan gravy. Season gravy to taste.

Contributed by Mommy Hoecherl

OUTSIDE-IN BACON CHEESEBURGERS WITH GREEN ONION MAYO

6 slices bacon, chopped
4 green onions
Extra-Virgin Olive Oil (E.V.O.O.), for drizzling
1 ¾ pounds ground beef sirloin
1 ½ T. Worcestershire sauce
1 ½ T. Montreal Steak Seasoning
¾ pound extra-sharp white cheddar cheese, grated
1 C. mayonnaise
1 tsp. ground cumin
Salt and freshly ground black pepper, to taste
6 crusty Kaiser rolls, split
6 leaves crisp romaine lettuce

Preheat grill over high heat. In a medium pan, brown bacon and drain . Brush scallions with a little E.V.O.O. and grill on a hot grill (I actually grilled mine in the same saucepan that I browned the bacon, in a little bit of the bacon grease) 2 or 3 minutes on each side. Remove from heat to cool.

MAKE THE BURGERS: Combine ground beef with Worcestershire sauce and steak seasoning and mix well. Divide meat into 6 equal parts. Combine grated cheese and cooked bacon. Take a portion of the ground meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 6 large patties are formed, drizzle with E.V.O.O. and place on a hot grill. Cook 2 minutes on each side over high heat, reduce heat (or move to warm area of grill) and cook burgers 7 to 8 minutes longer, turning them occasionally. Do not press down on burgers as they cook. Transfer to a plate and let them rest 5 minutes before serving.

MAKE THE MAYONNAISE: Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin and pulse-grind the onions and mayonnaise together. Season with salt and pepper to taste. (I don’t have a food processor, so I just chopped the green onion into small pieces and mixed the other ingredients together with the green onion and it worked out great.)

Place burgers on crusty Kaiser buns and top with crisp lettuce leaves and a slather of green onion mayonnaise.

EASY LASAGNA

1 box lasagna noodles
1 lb. hamburger
salt, pepper & garlic salt, to taste
1 large can diced tomatoes (with juice)
1 1/4 pkgs. spaghetti sauce mix
1 C. small curd cottage cheese
1 pkg. (16 oz.) Monterey Jack cheese, sliced thin

Cook noodles as directed. Lay out on wax paper or tin foil to cool. Brown hamburger with a little salt, pepper and garlic salt, to taste. Drain. Add can of diced tomatoes WITH JUICE. Add 1 1/4 pkgs. of spaghetti sauce mix; mix well. Simmer 20 minutes, stirring occasionally. Layer lasagna as follows: noodles, 1/2 of hamburger sauce (note....the sauce doesn't completely cover both layers, you just kinda spread out a little bit of the sauce here and there. It won't be COMPLETELY covered), cottage cheese, thin slices of Monterey Jack cheese, noodles, remaining sauce (make sure the sauce covers noodles entirely to edges so the edges don't get too crispy in the oven), cottage cheese, thin slices of Monterey Jack cheese. Bake COVERED at 350 degrees for 1 hour, or until sizzling. Bake 1 1/4 hours IF the lasagna has been in the fridge.

Taco Soup

1 lb. ground beef
1 medium onion, chopped
1 pkg. taco seasoning mix
1 (28 oz.) can stewed tomatoes (cut into small pieces)
1 (16 oz.) can kidney beans, drained and rinsed
1 (16 oz.) can cut corn
1 (8 oz.) tomato sauce
Tortilla Chips
Grated Cheddar Cheese
Sour Cream

Brown ground beef in saucepan, drain. Add onion and saute. Stir in taco seasoning, stewed tomatoes, kidney beans, corn and tomato sauce. (The tomatoes are kinda big and chunky. I take my kitchen scissors and chop the tomatoes into smaller pieces.) Simmer for 20-30 minutes. Serve topped with tortilla chips, cheddar cheese and sour cream - as desired.