skip to main |
skip to sidebar
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.
Ingredients:
- 2 TBS lime juice
- 2 tsp chili powder
- 1 lb boneless skinless chicken breast halves, cut into 1/2-inch strips
- 1 small zucchini
- 1 small yellow summer squash
- 2 TBS vegetable oil
- 1/3 c medium picante sauce
- 2 TBS chopped fresh cilantro
Instructions:
- Mix lime juice and chili powder in resealable bag; stir in chicken. Refrigerate at least 15 minutes.
- Cut zucchini and yellow squash into thin slices.
- Heat 1 TBS vegetable oil in wok over high heat. Add chicken and marinade. Stir fry until chicken is no longer pink in center. Remove from wok.
- Add remaining tablespoon of oil to the wok. Add zucchini and yellow squash. Stir fry until vegetables are crisp-tender.
- Add chicken, picante sauce and cilantro to the wok. Cook and stir until heated through.
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.)
