Creamed Chipped Beef on Toast

Ingredients:

• 2 pkgs chipped beef, chopped
• 1/4 c butter
• 1/4 c flour
• 2 c milk
• Black pepper to taste

Instructions:

• Melt butter in pan over medium heat.  Mix in flour and pepper with a whisk.  Add milk slowly, mixing constantly.
• Bring to simmer and add beef.  Simmer 5 minutes or until thickened.
• Serve over toast.

Spicy Mexican Shredded Beef

Ingredients:

• 1 4-5 pound chuck roast (venison works great too!)
• 1 tsp salt
• 1 tsp ground black pepper
• 1 large onion, chopped
• 1 1/4 cups diced green chile peppers
• 1 tsp chili powder
• 1 tsp ground cayenne pepper
• 5 oz hot pepper sauce
• 1 tsp garlic powder
• Water

Instructions:

• Season roast with salt and pepper.  Place in crock pot and sprinkle onion over meat.  Add remaining ingredients.  Pour in enough water to cover 1/3 of the roast.
• Cover and cook on High for 6 hours, then reduce to Low for 2-4 more hours.  Meat is done when it is tender enough to fall apart.  Shred meat.
• For burritos, place shredded meat in a frying pan with a cup of the cooking liquid.  Simmer until thickened.
• Also great in enchiladas.

Beef Enchiladas

Ingredients:

• 1 lb ground or shredded beef (great way to use up leftover roast!)
• 1 onion, chopped
• 1 pkg dry enchilada sauce mix
• 10 10" flour tortillas
• 1 1/2 + 1/2 cups shredded Cheddar cheese, divided

Instructions:

• Preheat oven to 350 degrees.
• Cook meat with onion in a skillet. Drain.
• Prepare enchilada sauce according to package directions. Pour 1/4 cup of sauce in a 9" x 13" pan.
• Divide the meat and cheese evenly amongst the flour tortillas. Roll tortillas tightly and place seam-side down in baking dish.
• Pour remaining sauce over tortillas and sprinkle with remaining cheese.
• Bake 20 minutes. Serve with your favorite toppings (i.e., lettuce, cilantro, olives, sour cream, etc.)

Crock Pot Italian Shredded Beef

Ingredients:

• 3 cups water
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp onion salt
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 bay leaf
• 1 .7-oz package dry Italian-style salad dressing mix
• Sliced onions
• 1 5-lb rump roast (venison roast works great, too!)

Instructions:

• In a saucepan, combine all ingredients except onions and roast. Stir well and bring to a boil.
• Place roast in crock pot and pour salad dressing mixture over the meat. Add onions.
• Cover and cook on Low for 10-12 hours, or on High for 4-5 hours.
• When done, remove bay leaf and shred the meat with a fork.
• Serve on French bread.