I got a great deal on a HUGE round roast and it is in my crockpot now. There are only 2 of us (and a baby ) so 10 pounds of meet needs to be dealt with in many ways. I's been searching and not finding much. We are a shredded chicken bunch here I think. I am cooking the roast very simply - beef broth, garlic, onion, salt and pepper so it can be versatile.
Does anyone have any great recipes for this? I am thinking enchiladas for my freezer if someone has a great one with beef. I will probably just freeze a couple containers as is for use as taco filler, shredded bbq, etc but hoping I can get some more ideas.
You can use it as filling for burritos, tacos, sandwiches,salads, add barbecue sauce and make sloppy joes, how about an omelette. It really has many uses.
Sorry, part 2. I didn't read the full question before I answered it. This my favorite beef enchilada recipe
Homestyle Mexican food at it's best!
Prep: 20 minutes
Cook: 25 minutes
Servings: Serves 4
1 pound lean ground beef
or - 1 package fully cooked shredded beef
1/2 cup chopped onion
2 cloves garlic, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 cans (10 ounces each) mild enchilada sauce
8 small corn tortillas (6-7 inches diameter)
3/4 cup shredded pepper-jack cheese
1 Tbsp. chopped fresh cilantro
-- sour cream (optional)
Preheat oven to 350°F.
In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2-cup enchilada sauce from one can. Set aside remaining sauce from that can.
If using fully cooked shredded beef, stir in 1/2 cup enchilada sauce and follow recipe below.
Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish.
Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes.
Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired. This if frm the Texas Beef Council
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