Beef Enchiladas (Judy)

1 cup chopped tomatoes
1 lbs hamburger 1 bunch green onions chopped
1 small purple onion chopped
1 cup multi colored bell peppers chopped
1/4 cup chopped Italian parsley
1 Tablespoon lemon pepper
1 Tablespoon Mrs. Dash
Brown all these together and then add one (8oz.)can cream of chicken soup

Mix together the following to make a sauce:
1 28oz. can green chili enchilada sauce
2 8oz. cans cream of chicken soup
1 cup sour cream

Fill and roll flour tortillas and place in a baking pan.
Pour sauce over rolled tortillas and top with grated cheese.

Mexican Shredded Beef (Joycelyn)

4 lbs chuck roast
1 Tablespoon chili powder
1 teaspoon cumin
1 Tablespoon smoked paprika
1 cup beef stock (broth)
2 Tablespoons tomato sauce
4 chipotle peppers in adobo sauce minced
1 large onion diced
8 cloves garlic minced

Combine the spices in a bowl. Rub spices into the beef, covering all the nooks and crannies and each side evenly.

In a skillet, heat 1-2 tablespoons olive oil until shimmering. Sear the meat on each side. Remove and place in a large slow cooker.

With the skillet remaining over the heat, deglaze with the beef stock and scrape up any brown bits. Whisk in the tomato paste and chipotle peppers. Boil for a 2-3 minutes.

Meanwhile, add the onion and garlic to the top of the beef in the slow cooker.

Add the broth mixture to the slow cooker. Cover and cook on low for 6 to 8 hours.
Once the meat is fork tender, remove and shred with two forks.

Pour a portion of the sauce, including the onions, over top of the meat and let it cook in the slow cooker for 1-2 hours to soak up the sauce and enhance the flavor.

Remove from slow cooker and drain.

Use this meat to make Chimichangas, Tacos, Burritos,Enchiladas, or Taco Salad

To make the pepper tomato sauce, I used a well drained pint of canned diced tomatoes and one 7 oz. can peppers in adobo sauce. I blended them together in my Vitamix blender so they were a paste. I used half of this sauce in the recipe and put the other half in a freezer bag to use the next time I make this meat.

Meatballs (Gail)

1 lb hamburger
1 egg beaten
2 potatoes, grated
2 carrots, grated

Mix all together, form into meatballs. Cook in oven 350 for about 10 minutes or until done.

I put them over rice with a sweet and sour sauce over. You can freeze them and use them in any ways you prefer.

Crockpot Swiss Steak (Mary)

1 cup flour
1 tbs. parsley flakes
2 lbs round steak or fajita steak meat at Don’s, cut in thin strips
1 pkg. onion soup mix
1 can consommé beef soup
1 can water
2 green peppers cut in strips
2 tbs. soy sauce
1 tsp. ginger
2 cloves garlic, minced
1 jar sliced pimientos
2 ribs celery, thinly sliced
1 large onion thinly sliced
1 cup on thinly sliced carrots
1 can sliced mushrooms
1 can chopped tomatoes
Put onion on the bottom of the Crockpot. Combine flour and parsley flakes in a bowl. Dredge meat in the flour and brown over medium-heat (just a few minutes on each side). Transfer steak to Crockpot and combine the rest of the ingredients and pour over the meat. Cook on high for 6-8 hours. May thicken by mixing flour & water and pouring into the Crockpot an hour before putting over rice.