Enchilada Crock Pot Tasty

Got this one from my go-to friend for cookin', Betty Crocker! Made it this weekend when my parents came over. Prepped it before we went to a movie then ate it about 5 hours later. My crock pot is by far my most favorite cooking appliance!

1 lb. lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped, mashed, squoozed... however you do it
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) chopped green chilies
1 can (10 oz) enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro

1. In skillet, cook ground beef, onion, and garlic over medium-high heat, stirring frequently, until beef is cooked; drain. Stir in soup and chilies.
2. Spray 3 1/2 to 4 quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of the slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce, and cheese in each layer. Sprinkle paprika over top.
4. Cover; cool on Low heat setting for 4 hours 30 minutes to 5 hours 30 minutes.
5. Lat stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

This makes enough for about 6 servings! We put some sour cream and salsa on top of ours. Also, you could easily substitute chicken for the beef. For Betty Crocker's tips, she says instead of the cream of mushroom soup, you could try cream of broccoli or cream of celery soup.

Enjoy!

BBQ Beef Brisket

1 beef brisket (5-6 lbs or more for more leftovers :)

4 garlic cloves, pressed

1 tsp salt

1/4  tsp pepper

1 1/2 c. ketchup

1/3 c. cider vinegar

1/4 c. brown sugar

1/4 c. Worcestershire sauce

2 Tbsp mustard

2 large onions sliced

Preheat oven to 350.  trim excess fat from brisket and place fat side up in a baker.  press garlic over brisket, sprinkle with salt and pepper.  combine ketchup, vinegar, brown sugar, worcestershire sauce and mustard in another bowl and pour over brisket.  Slice onions and arrange over brisket.  cover with aluminum foil.  bake 2-3 hours or until fork tender.  keep all the juices for leftovers.  slice brisket thinly across the grain.  

leftovers ideas:

BBQ Beef and Peppers sub sandwich

1 loaf Italian bread

1 green bell pepper

1 red bell pepper

8 slices colby monterey jack cheese

saute bell peppers in oil until crisp-tender.  combine 1/2 cup juices from brisket with 1 tsp cornstarch; bring to boil. reduce heat; simmer 1 minute and add 1 lb cooked beef brisket (2 cups) and onions; simmer over low heat for 5 minutes or until heated through.  Cut bread in half horizontally and pull out the interior of the bread leaving 1/2 inch thick bread shell.  Heap the meat and onions into the bread and top with bell peppers and cheese.  cover with top of bread and bake at 350 for 5-7 minutes.  YUMMMMMM!

Stew:

add however much frozen mixed vegetables to a pot of leftover brisket and heat through.  serve with biscuits.

Peppered Beef Soup

Ok, so it's time I finally posted again! you've been going crazy with the posts! thanks!! I needed some ideas. I have not felt like looking up new recipes lately, So, this will be fun! Anyway, here's a recipe from Southern LIving magazine that I made tonight. I didn't have any beer and I thought I had the beef broth substitute, but then found out that I didn't, so I just made some beef soup base with water; I guess it's the same thing as the bouillon, but o well. it was good and Darin said to put it into the rotation! I would also add more of the veggies bc there was a lot of beef in it and I only used a 2 pound hunk of meat instead of the 4 pounds it calls for. This is another recipe, like one that you posted, that will probably only work with beef, but is worth it. I used tri tip roast bc I forgot what kind of meat it called for when I was at the store :) I also skipped the cooking in hot oil in a dutch oven bc I was lazy and don't like the smell it leaves in the house afterwards) NOTE this is a slow cooker recipe, so premeditate it!

1 (4 lb) sirloin tip beef roast
1/2 cup all purpose flour
2 Tbsp oil
1 medium size red onion, thinly sliced ( I used yellow)
6 garlic cloves, minced ( I used 4 bc I used less meat)
2 large baking potatoes, diced
1 (16 oz) package of baby carrots ( I used regular and cut them into baby size bc they're cheaper)
2 (12 oz) bottles lager beer (or 3 cups low sodium beef broth)
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
2 Tbsp dried parsley flakes
1 Tbsp beef bouillon granules
1 1/2- 3 tsp freshly ground pepper
4 bay leaves
salt to taste

1 Rinse roast and pat dry, cut a 1 inch deep cavity in the shape of an "x" on top of roast (do not cut all the way through the roast) dredge in all purpose flour; shake off excess.
2. cook roast in hot oil in a dutch oven (what is this anyway?) over medium high heat 1-2 minutes on each side or until lightly browned.
3. place roast in a 6 qt. slow cooker. stuff cavity with sliced red onion and minced garlic; top roast with potatoes and carrots. Pour beer, balsamic vinegar, and worcestershire sauce into slow cooker. sprinkle with parsley, bouillon, and pepper. Add bay leaves to liquid in slow cooker.
4. cover and cook on Low for 7-8 hours or until fork tender. shred roast using 2 forks. season with salt to taste. serve in toasted bread bowls, if desired.

I just made some bread in the bread machine for dipping. It was good. the bowls would be good too. This is great for leaving all day if you have to work or something or don't feel like making a dinner at night.