Mexican Beef Sandwich Rolls

I grew up on these and just made for the first time this last weekend since I have been married. I had forgotten how yummy they are!

1 can sliced olives, drained (optional)
1 (7 oz.) can green chili salsa (I bought the La Victoria taco sauce and just used half of it)
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. chili poowder
6 rectangular french rolls (my mom would just do a big one on a loaf of French bread)
1/2 lb. ground beef
1 onion, chopped
1/4 lb. sliced mushrooms (I used canned)(optional)
4 oz. cheddar cheese, sliced
6 slices crisp cooked bacon

Cut rolls in half lengthwise. Scoop out most of inside. Lightly toast cut sides. Set aside. Brown beef. Add onion and mushrooms. Cook until limp. Stir in seasonings and salsa. Simmer until liquid is absorbed. Place beef filling in hollow rolls. Top with 1 slice of bacon and a slice of cheese. Place the top of the roll on and roll in foil. Heat at 375* for 12 to 15 minutes, or if chilled, 30 minutes.

Enjoy!

Enchilada-Style Burritos

Okay, Natalie. Here's one that you asked for. It was probably so long ago that you don't remember asking me about it. So great! We love these.

2 lb. hamburger
1/2 c. chopped onion
1 (20 oz.) can refried beans
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin

Cook hamburger and onion until done. Drain. Stir in beans and spices. Place 1/3 c. meat mixture into flour tortilla. Roll and place in a 9x13 pan (with a little bit of sauce on the bottom). Pour sauce over filled burritos. Bake at 350* for 30 minutes, or until heated through. Makes 2 pans.

Sauce:

1 cube butter or margarine
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1 tsp. mild chili powder
4 c. milk
1 (20 oz.) can enchilada sauce
3 c. shredded cheddar cheese

Melt butter. Stir in flour. Add other ingredients. Cook to a boil, stirring constantly. Boil one minute. Follow instructions above.

Crock Pot Stroganoff

2 lbs. beef stew meat
1 C. chopped onion
10 3/4 oz. can mushroom soup (recipe said "golden" but I used regular)
10 3/4 oz. can cream of onion soup(I had a packet of dried onionsoup mix on hand, but no cream of onion soup, so I substituted)
9 oz.mushrooms, drained (jarred or canned)
1/4 tsp. Pepper
8 oz. cream cheese
8 oz. sour creamegg noodles

Mix first six ingredients, cook on low 8-10 hours. About 15 minutes before serving, add cream cheese, cubed, and sour cream, stirring until dissolved. Serve over cooked noodles. Sprinkle with parsley, if desired

Southwestern Beef and Beans

1 pound Dried pinto beans
6 cups Water
1/2 pound Salt pork,
cut up 1 pound Chuck steak, 1-inch cubed
1 Red chili pepper
1 Medium onion, chopped
2 Cloves garlic, minced
1 6 oz can tomato paste
1 1/2 tablespoons Chili powder
1 teaspoon Cumin seeds
1/2 teaspoon Marjoram

Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In slow-cooking pot, combine soaked beans browned pork and remaining ingredients enough water just to cover all. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours.

Crock Pot Mexican Beef

1 1/2 lb. round steak, cut in bite size pieces
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbsp. chili powder
1 tbsp. prepared mustard
1 chopped onion
1 beef bouillon cube, crushed
1 (16 oz.) can tomatoes, cut up
1 (16 oz.) can kidney beans, drained ( I plan on using black beans)

Mix meat, salt, pepper, chili powder and mustard in pot. Cover with onion, bouillon cube, and tomatoes. Top with beans. Cover and cook on low 6-8 hours. Mix and serve with rice.

Crockpot Broccoli Beef

1 1/2 lbs. round steak -- boneless, cubed
6 ounces sliced mushrooms
1/2 cup chopped onion
1/2 cup fat-free beef broth
3 Tbsp. teriyaki sauce
2 cups frozen broccoli florets, defrosted
1 Tbsp. cornstarch
2 Tbsp. water

Combine beef, mushrooms, onion, broth and teriyaki sauce in crockpot. Cover; cook on LOW for 8-10 hours. Dissolve cornstarch in 2 Tbsp. of water 35-40 minutes before serving.Stir into beef mixture. Add broccoli; stir. Cover and cook 35-40 minutes more until broccoli is tender. Serve over rice

I found these recipes on prevention..com in a blog so I thought I would share with everyone as well

Dinner in a Pumpkin

I started making this every Halloween--I love it!!

1 small to medium Pumpkin
2 TBS vegetable oil
2 TBS soy sauce
1 onion chopped
1.5-2lbs ground hamburger
2 TBS brown sugar
1 can sliced mushrooms
1 can cream of chicken soup
1 1/2 cups of cooked rice
1 can waterchestnuts, chopped (optional)

Cut upen pumpkin and thoroughly clean out pulp and seeds. Preheat oven to 350 degrees. In a large skillet saute onions in oil until tender. Add meat and brown. Drain drippings. Add soy sauce, sugar, mushrooms and soup. Simmer 10minutes, stirring occassionally. Add cooked rice and wterchestnuts. Spoon micture into clean pumpkin. replace lid. Place on baking sheet and bake 1-2 hours or until pumpkin is tender. Remove lid and serve with meat of pumpkin.

Picadillo

Recipe courtesy Daisy Fuentes (From the Rachel Ray on Food TV)

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, ( Iuse red pepper)
chopped 1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas,
for serving

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.
Cook's Note: For a slightly healthier alternative, use ground turkey or ground soy burgers instead of beef.

I have used this recipes a number of times so I have made some adjustments. I use hot sauce it adds a layer of flavor. If you like it hot used quite a bit if not just a couple of shakes to just add flavor. The other adjustment I started using is that I add the beans to the hamburger mixture and they cook more and when I serve it I top with sour cream. I am making myself hungry.

Vegetable Beef Soup

Stew Meat cut into chunks
2 cans beef broth
1 can stewed tomatoes
1-2 cans of water
1-2 beef bullion
potatoes
frozen veggies

Brown the meat in stock pan with a little olive oil. Once the meat is browned, add the broth, tomatoes, water and bullion. Bring to a boil and then simmer for a couple of hours. Add the potatoes about 1/2 hour before serving (depending on how big you cut them). Add the veggies about 15 minutes before serving.

Teriyaki Beef

3/4 pound sirloin tip steak, cut into thin strips
1/2 cup teriyaki sauce
1/4 cup water
1 T Cornstach
1tsp. sugar
1 bag (16 oz) frozen vegetables mixtures Broccoli, carrots, and water chestnuts

Spray large skillet with nonstick cooking spray; cook beef strips over medium-high heat 7 to 8 minutes, stirring occasionally.

combine teriyaki sauce, water, cornstarch and sugar; mix well

Add teriyaki sauce to mixture and vegetables to beef. Bring to boil; quickly reduce heat to medium.

Cook 7 to 10 minutes or until broccoli is heated through, stirring occasionally

Serve over rice

Makes 4-6 servings