Enchilada Stuffed Shells

Ingredients:
Box of Pasta Shells (stuffing size) Boiled to al dente and cooled
2 Pounds Hamburger browned, drained (seasoned with taco seasoning optional)
1 Large Can Refried Beans
8 oz Block of Colby Jack Cheese (shredded)
8 oz Block of Pepperjack Cheese (shredded)
2 Cans Enchilada Sauce
Scallions chopped

Instructions:
1. Spoon a little enchilada sauce on bottom of 9x13 pyrex dish.
2. Mix refried beans, cooked hamburger and ¾ of the shredded cheese.
3. Spoon bean, cheese, meat filling into the boiled and cooled shells.
4. Place into pyrex.
5. Cover shells with remaining enchilada sauce and cheese.
6. Bake covered at 350 till bubbly.
7. Top with chopped scallions and serve.

In Jan 2015 SisteRSpeak.

Shredded Beef Tacos

1 (4 lb) lean roast
2 t black pepper
1 large onion, diced
1 (7 oz) can chopped green chilies
2 t chili powder
1 t cayenne pepper
1 T garlic powder
2 t ground cumin
1 cube beef bouillon

Trim the roast of any excess fat and cut into four pieces. Rub with black pepper and place into a slow cooker.  Add the onions, green chilies, chili powder, cayenne pepper, garlic powder, cumin, and beef bouillon.  Pour enough water to cover 1/3 of the roast.  Cover and cook on low for about 8 hours. Add water if needed to keep the roast from drying out. When meat is done, remove from slow cooker and shred the meat into bite sized pieces using two forks.  Return the meat to the slow cooker and allow to cook in leftover juices for about 20 minutes.

Shared by Michelle deOliveira, in the April 15, 2012 RS program.

Beef Benihana

This recipe is in the ward cookbook, but it is good enough to repeat here.

1 TBSP sesame seeds 
1 onion, cut into thin wedges
½ lb. mushrooms, sliced
2 medium zucchini, cut in thin strips
1 lb. boneless beef sirloin, cut in 1/4" strips 
2 TBSP oil 
6 TBSP Teriyaki sauce
2 tsp sugar
1 tsp salt
½ tsp black pepper

Toast sesame seeds in skillet until brown. Remove. Heat 1 TBSP oil for 30 seconds. Add beef; stir-fry until done. Remove with juices. Add remaining oil. Add onions; stir-fry until they start to soften. Add zucchini and mushrooms. Cook until tender-crisp. Stir remaining ingredients together to make sauce. Add meat, accumulated juices, sesame seeds and sauce. Heat. Serve over hot rice.

Hawaiian Style Meatballs

2 lbs hamburger
2 cans water chestnuts, drained and chopped
4 T soy sauce
2 T brown sugar
1/4 t  pepper
1 t onion powder
1 t garlic salt

Mix together well. (I wear rubber gloves and use my hands.) Roll into small meatballs and place on a baking sheet.  Bake at 400 degrees for 15 minutes.

While cooking, make sauce:
1 C apricot jam or preserves
3 T apple cider vinegar
1/4 C chopped green onions
2 T teriyaki sauce
2 T brown sugar

Transfer cooked meatballs to a crock pot and cover with sauce.  Cook for 1/2-1 hour. (For some reason longer than this in the crock pot and they don't taste as good.)

Submitted by Darcee Waddoups

19 June 2011

Freezer Meatballs

Shape these tiny meatballs, then freeze for up to three months. There's no need to thaw before using, they will cook quickly right out of the freezer.

Everyday Food, March 2005
Prep time - 20 minutes
Total time - 20 minutes
Yield - makes 40

Ingredients
1 lb lean ground beef
2 slices bacon (2 oz) finely chopped
1/3 C chopped fresh parsley
2 garlic cloves, minced
3 T grated Parmesan cheese
1 T plain dried breadcrumbs
1 large egg
1/8 t ground nutmeg
Coarse salt and ground pepper

Directions
1. In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 t salt, and 1/4 t pepper. Shape mixture into 40 meatballs. (For equal size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.)

2. Arrange in a single layer on a baking sheet or on two large plates.  Freeze 1 hour. Once frozen, transfer into an airtight container or resealable plastic bag, label and date.

3. To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Cook's notes: Frozen mini-meatballs can also be used in soup or sauce.  Simmer meatballs, covered in liquid until cooked though, about 10 minutes.

28 August 2011

Shish Kabobs

1 lb top sirloin
1 red pepper
1 whole mushrooms
1/2 sweet onion

Marinade:
3/4 c Catalina dressing
3/4 c zesty Italian dressing

Cut meat and all vegetables, except mushrooms, into 2 inch chunks. Place into a zip-lock bag, add dressing and mix well. Marinate for 4 hours to overnight.

Place onto skewers. Cook on a preheated grill at 500 degrees for 4 minutes. Reduce heat to medium and continue cooking for an additional 20 minutes or to desired doneness.

Serves 4.

August 8, 2010

Mexican Meat Mix

5 lbs beef roast or combination of beef and pork roasts
3 T vegetable shortening
3 chopped onions
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t garlic powder
4 T flour
4 t salt
1 t ground cumin

Cook in crock pot on high for several hours then shred meat (remove bones if there are any) and stir all together well. Put about 3 cups mix into freezer containers or bags. Freeze up to 6 months. Makes about 9 cups Mexican Meat Mix.

(Use with recipes such as Chimichangas.)

June 28, 2009