Crockpot Enchilada Bake

1.5 pounds of ground beef
1/2 an onion diced
2 cloves garlic minced
1/2 cup salsa
2-3 cups enchilada sauce.... heat is your preference
5 cups cheese
16 corn tortillas fried very lightly (30 seconds on each side) or wrapped in moist paper towels in microwave until pliable
1 small can roasted chilis
1 packet taco seasoning mixed with 1/2 cup water

1. Put crockpot on low!!! cooks in 2-4 hours!! will burn or if you leave the house keep on warm then crank to high or low when home.
2. In a pan add 1 tablespoon of canola oil and add in diced onion...saute until translucent then add in ground beef ( add in salt pepper garlic salt and onion salt if desired) after breaking apart meat and is halfway cooked add in garlic cloves and finish cooking on medium. Then once browned add in half a can of raosted chilis, 1/2 cup salsa the taco seasoning and water, Cook for 15 minutes on low and let flavors mingle.
3. In meantime lightly fry tortilla and grate cheese... I promose you grated cheese tastes and melts so much better and is cheaper!!!
4. Ok so we are ready to start layering in crockpot.
5. Add 1 cup sauce to bottom of crockpot more if you like it saucy but we are going to pour more on top. Then layer 4 tortillas on bottom sinlge layered then pour 1/3 of meat over then 1 cup cheese...then another layer of tortillas...meat the another cup of cheese...then one more layer of tortillas rest of meat sauce and 1 more cup of cheese...then place last 4 tortillas on top dump sauce over the top of the tortillas (will seep to bottom and throughout...then top with rest of chilis and more cheese.... I probably use more cheese than i report here lol I LOVE CHEESE!!!
6. Put lid on and let it do its thing! Yummo!

Serve with a dollop of sour cream then crushed tortilla chips and green onions/olives and anything else you like! Enjoy

BBQ Beef On A Bun Topped With Creamy Coleslaw

2 Pound Roast
beef broth or Lipton onion Mix mixed with 3 cups water
3/4-1.25 cup Sweet Baby Rays BBQ sauce or your favorite depending on how much you like
8 Cornmeal Or Sesame Sweetheart Buns
1T. salt, 1T. pepper, 1T. garlic powder and 1T. onion powder to rub on roast
1/2 a bag of shredded coleslaw mix in produce area
1T.onion grated
2T. sugar
1T. apple cider
1T. white vinegar
1t. salt
1/2T. ground pepper
1t. celery greens or 1t. celery seeds
3/4cup mayo

1. Preheat oven at 250 and in an oven safe pan put the broth and or lipton mixed with water in the bottom of pan, then place roast in and put the garlic/salt/pepper/onion powder seasonings over the top of roast. Cover, bake 6 hours.
2. Mix up the 3/4c. mayo, 2T.sugar, apple cider, white vinegar, 1t.salt.1/2t.pepper.celery in a big bowl all together and let meld until roast is done.
3. Pull roast from oven and let cool in its pan drippings and juice until you are able to handle with hands.
4. While roast is cooling, Mix the bag of coleslaw and dressing together set aside in refridgerator.
5.Now when the roast is cooled, shred in bite size pieces and place in a small glass pan..when your done shredding the roast place 1/4 cup of beef juice from roast pan in shredded beef then the 3/4 cup bbq sauce and more if needed. Mix the meat and sauce together and cover, and place in 350 oven for 15-30 minutes so flavors can meld.
6. Butter buns and toast on a fry pan so they soften and get yummy then top with bbq beef, top with coleslaw then a few sliced pickles and top with top bun. This is super yummy and accompany it with poato salad you will have a winner winner BBQed dinner!

Bacon Wrapped Meatloaf Stuffed with Muenster Cheese

10 pieces of bacon lined on saran wrap single layer touching each other
1 pound ground beef
1/2 packet Lipton Onion
3 Slices of SweetHeart Bread or WonderBread or Whatever white bread you like toasted crumbled into tiny bits
2T. Ketchup
2 eggs
1/2T. ground pepper
1/8c. milk
1t. garlic powder
5 slices of Sargento or whatever brand of Muenster Cheese

1. Lay pieces of bacon out in a single layer but touching each other on saran or tinfoil...set aside
2. In a bowl add beef, Lipton onion soup mix, crumbled bread, ketchup, pepper, garlic powder, eggs, and milk and work together...add more milk if bread seems dry....dont want a goopy meatloaf should form into a ball nicely.
3. Okay lay half of mix on the bacon making a football like shape across the meatloaf, place cheese on top, then cover with rest of meatloaf.
4. Now start wrapping bacon around tight ends meeting ends.
5. Now you could wrap this up and refridgerate until the next day or a couple hours or you can go to next step.
6. Heat up a skillet pan to medium high and oven to 375
7. When pan is hot then place seam side down!!!! on fry pan...brown the bacon up around the meatloaf...take heat to medium...once bacon is burnt its icky so lets not burn it:)
8.When browned then place seam side down in an oven safe pan and bake until done in center 30 minutes approximately!
9. Pull meatloaf out of oven and rest for 5 minutes while you get rest of dishes together and then cut and serve. Serves great with baked potaotes or sour cream and chive mashed potato:) Enjoy!

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Philly Cheese Steaks

1 pound of ribeye steak
2 hoagie buns
4 slices provolone cheese or cheez whiz
1/2 pepper julienned
1/2 onion julienned
salt, pepper, garlic salt and onion salt shaken over steak for flavor
4T. butter or margarine

1. Get a pan hot with 4T butter or margarine and melt.
2.Add in onions and saute down to half size then add in peppers and saute down until brown and tender.. set aside.
3. Get a griddle or big fry pan as hot as possible or get a cookie sheet and place on a hot bbq.
4. Slice ribeye steak as thin as possible..if you have a meat slicer great but for me and most people we may need to freeze meat for a bit until firm and slice it super super thin as thin as possible without cutting our fingers and hands.
5. Place part of meat on griddle and break apart and brown for about 3 minutes tops..then top with 2 slices of provolone cheese; add a bit of water (1T) in a lid and cover for a second it will steam cheese and melt. Then stuff meat in hoagie bun along with onions and peppers and if you wanna use cheez whiz use it and omit the provolone or use both. Enjoy!

Spanish Rice

1 10 ounce can of rotel mild
1 cup white rice
1/4 onion diced
1/4 bell pepper diced up fine
1T. chili powder
1T. salt
2 cups water
4T butter
1 clove garlic minced or 1/2 tsp of jar garlic

1 clove of garlic minced -1tsp. jar garlic
1. In a large pot melt butter and add in onions and peppers on medium heat and sautee down until onion are translucent.
2. Add in the rice and cook for 3 minutes or until brown but not longer than brown.
3. Add in the garlic, rotel, water, chili powder and salt. Bring to a boil.
4. Cover and take off heat covered and rest for 20 minutes or until fluffy.
5. Serve and enjoy

Shredded Beef and Cheese Chimichangas

2-3 pound eye of the round roast or rump
1 lipton onion soup or 2 cans of beef broth
1.5 cups cheese plus more for topping when finished
1/2 can stewed tomatoes put in blender and pureed...(just try it)
1T. taco seasoning
1/2 a small can of diced roasted chilis by ortega or whoever
12 burrito shells (Like The Don Julio nice and thick)
warm a can of enchilada sauce or salsa verde sauce if desired over top
lettuce/ tomatoe/sour cream/guacomole/salsa as toppings

You can Make these as burritos to save fat calories or as chimichangas both good!

1. Preheat oven at 300 or put in crockpot for 4 hours
2. Put onion mix plus 2 cups water in or beef broth in bottom of pan.
3. Take roast and set inside and season if you would like with salt, pepper, garlic and onion salt cover and cook until it falls apart into shreds.
4. When cooked pull out and put on a plate and set in the refridgerater lossely wrapped to cool down enough to manage with hands.
5. Preheat fryer 375-400
6. In a blender add half a can of stewed tomatoes and half the can of chilis along with 4 T of the beef juices from the pan and the taco seasoning. Puree until smooth its a sauce now not stewed tomatoes;).
7. Shred the beef in a bowl into bite size shredds and add in cheese and tomato pureed sauce from blender mix well and set aside.
8. Pull out 10 -12 burrito shells and fill with 1/2 cup to 2/3 cup of filling **MUST BEABLE TO CLOSE BURRITO AND NOT LOOK BLOATED** AND FOLD BRINGING IN THE SIDES THEN TUCK TIGHTLY UNDER THE TOP OF BURRITO AND ROLLUP TIGHT**
9. Place each of them on a cookie sheet close together and place a heavy pan or a pan with something heavy in it to press together until ready to fry.
10. Place each burrito in the fry basket and place something down ( i use my meat mallot and hold it while it keeps my burrito in place use a potholder however or you can toothpick the bottom) and cook until golden brown on each side. Let drain for a minute and serve it up simple with sauces or toppings.. Super yummy!!!

***Could make flautas or taquitos with this meat just use toothpicks to keep rolls closed along seams**
9.

Homemade Chicken Stock

1 whole chicken....except if you are me I use 10 chciken tenderloins..or use whatever chicken you prefer
1/2 and onion leave it whole
2 carots cut in half and ends off
2 sticks celery cut in half
4 garlic cloves peeled left whole
1T. pepper
3T. salt
12 cups of water

1. Place everything in pot make sure water covers everything add more if you used bigger pieces of chicken...remember I am using chicken tenderloins.... Still get a great stock!
2. Put heat on medium low and let simmer covered or uncovered for 30 minutes and let set heat off and covered for an hour.
3. Pull chicken out and use for whatever meal you need it for...great for chicken enchilads, pulled BBQ chicken or chicken salad...whatever you need and strain off the veggies...place cooled stock in a bowl covered or in freezer safe containers. Awesome and so yummy!!!