Monkey Meat

3 pounds Tri Tip Roast
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons chili powder
3 tablespoon ground cumin
2 tablespoons olive oil
1 diced red onion

1 diced yellow onion
4 cloves of minced garlic
2 Hatch green chili peppers

1-2 chopped Poblano Peppers
1 minced Serrano pepper
2 minced Jalapeño peppers
1 diced red bell pepper
1 diced carrot
2 diced celery stalks
4 chopped Roma tomatoes,
1 tablespoon red pepper flakes
14 ounces beef broth

	Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
	Heat 2 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, peppers, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
	Add Roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the red pepper flakes. Bring to a simmer and cook for 5 minutes.
	Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat (or cover and lace in 200 degree oven) for 3 to 3 1/2 hours,  until meat is very tender. Taste and adjust seasonings if necessary. If desired, remove meat from the pot, shred, and return to the pot. Serve with cooked rice and garnish with shredded lettuce, diced tomatoes, guacamole, and shredded cheese. (Thank you, Joyce A.  This is one of my favorite recipes!)

Mexican Hamburgers

Mexican Hamburgers

Hamburger patties grilled to medium

Flour tortillas

Refried beans

Shredded Cheese

1 can green chili sauce with chicken

3 cans cream of chicken soup

Stir together

Chopped Tomato

Shredded lettuce

Chopped onion

Grill hamburgers. Cut each patty in half.

Place a small amount of sauce on bottom of pan to prevent sticking.

Spread refried beans on tortillas. Place 2 halves of hamburger on each tortilla, sprinkle with cheese, and fold tortilla over to form a pocket.

Place in pan and spoon a bit of sauce over top of each pocket.

When pan is full, spread remaining sauce over the pockets and sprinkle with more cheese.

Bake at 350 degrees until hot and bubbly.

Serve with lettuce, tomato and onion.

TACORITOS

      FILLING:
1 1/2-2 lb. hamburger; brown and drain
Corn tortillas
Shredded lettuce
Chopped tomato
Longhorn cheddar cheese

      SAUCE:
2 tbsp. chili powder
1/4 tsp. cayenne pepper
3 cans cream of chicken soup
1 20 ounce can Green Chili Sauce
2 cans water
2 tsp. garlic salt
1 tsp. cumin

Simmer sauce for 30 minutes. Place meat in flour tortillas and add shredded lettuce and chopped tomato; roll up like a burrito. Place in a 9x13 casserole dish.

Cover with sauce, sprinkle 1 pound of Longhorn cheddar cheese on the top and bake 15 minutes at 350 degrees. Serve hot with salsa and chips.

Kraut Bierochs

Filling:

• 2 lbs. lean ground beef
• 1 large head cabbage, cored and shredded
• 1/2 yellow onion, diced into small pieces
• salt and pepper to taste

Brown ground beef and onion in a large pot until meat is brown and onion is soft.  Drain and rinse beef mixture with hot water.

Return meat mixture to Dutch Oven and add cabbage.  Add a splash of water to pot, then cover and simmer on low heat until cabbage is soft, stirring mixture occasionally.  Add salt and pepper to taste. 

Spread mixture onto a large sheet pan to cool mixture thoroughly.

Bread Dough

• One package Rhodes frozen dinner rolls
• One stick butter, softened

Remove from bag and place on a greased sheet pan to thaw.  Be sure to leave space between rolls.  Cover with plastic wrap sprayed with cooking spray to prevent sticking. 

When dough has thawed and just beginning to rise, begin assembling the Kraut Beerochs. 

Dust the workspace with flour. Roll bread dough flat with a rolling pin.  Place a spoonful of cooled meat mixture in the center of roll.  Brush edge of bread dough with a bit of water and fold bread over meat mixture to make a half-circle.  Pinch edges tightly and place on a greased cookie sheet.  Finish edges by crimping edges with a fork.  Continue until the sheet pan is full.  Do not overcrowd the bierochs – they will rise.  Rub the top of each bieroch with softened butter.  Cover with a clean kitchen towel and allow dough to rise for 30 minutes.

Bake at 350 degrees until bread is golden brown – approximately 25 minutes.

Remove from oven and rub a small amount of butter on top of each. 

Bierochs can be served immediately, or stored in refrigerator or freezer in a tightly sealed bag or container.   

Beef Tips and Noodles

Ingredients:
1 pound sirloin tips, cubed
1 can condensed cream of mushroom soup
1 package  onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
3. Bake in a preheated oven for 1 hour.
4. While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Serve with dinner rolls or garlic toast.

Crock Pot Enchiladas

Ingredients:

• 1 ½ pound lean ground beef
• 12 (6 inch) corn tostadas
• 1 (1 ounce) package taco seasoning mix
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1/4 cup water
• 1 cup chunky salsa
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• 2 cans condensed cream of chicken soup
• 4 cups shredded Mexican cheese blend

1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning, water, salsa, beans and corn; simmer for 5 minutes over low heat. Drain and set aside.
2. In a medium bowl, stir together cream of chicken soup, cumin, and red pepper flakes. Mix in 3 cups of the cheese, reserving 1 cup for later.
3. Stack two tostadas in the bottom of a slow cooker. Spread a spoonful of the beef mixture on top of the tostadas, followed by a layer of the cheese mixture. Repeat the layers (always using two tostadas as a layer) until you have added all the ingredients, finishing with the tostadas on the top. Sprinkle with remaining cheese.
4. Cover, and cook on High for 45 minutes to 1 hour.

Serve with tortilla chips, sliced green onions, sliced olives, chopped tomatoes, and shredded lettuce.

Shepherd's Pie 1

Ingredients:

• 12 servings prepared mashed potatoes
• 2 pounds lean ground beef
• 1 onion, finely diced
• 3 cups frozen green beans
• 2 (10.5 ounce) cans cream of mushroom soup
• 2 cup sour cream
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F.
2. Prepare mashed potatoes according to directions on box or from fresh boiled potatoes. Set aside.
3. In a large skillet, saute ground beef and onion until beef is no longer pink. Drain off grease.
4. Add green beans to skillet and simmer for 4 minutes. Add soup and sour cream and mix thoroughly. Salt and pepper to taste. Pour mixture into a 9x13 inch baking dish. Spread potatoes over top.
5. Bake in preheated oven for 40 minutes, until hot and bubbly

Shepherd's Pie 2

Ingredients:

• 12 servings prepared mashed potatoes
• 2 pounds lean ground beef
• 1 onion, finely diced
• 1 Portabello mushroom diced
• 1½ cups frozen kernel corn
• 1½ cups frozen green beans
• 2 (10.5 ounce) cans brown gravy
• 1 (10.5 ounce) can cream of mushroom soup
• salt and pepper to taste
• ¼ pound American cheese slices

Directions 

1. Preheat oven to 350 degrees F.

2. Prepare mashed potatoes according to directions on box or from fresh boiled potatoes. Set aside.  

3. In a large skillet, saute ground beef over medium heat for 1 minute. Add onion and mushroom to skillet and continue to cook until beef is no longer pink. Drain off grease. 

4. Add corn and green beans to skillet and simmer for 4 minutes. Add soup and gravy to skillet and mix thoroughly. Add salt and pepper to taste. Pour mixture into a 9x13 inch baking dish. Spread potatoes over top. Lay cheese slices over potatoes.  

5. Bake in preheated oven for 40 minutes, until cheese turns golden brown.

Steak Strip Stir Fry

·         1 tablespoon vegetable oil

·         12 ounces beef top round steak, trimmed and cut into thin strips

·         1 large yellow onion, sliced (about 1½ cups)

·         1 (8-ounce) can tomato sauce

·         ½  cup beef  broth

·         1 tablespoon chili sauce

·         ¼ teaspoon ground black pepper

·         1 (10 ounce) bag frozen cut green beans, thawed

·         8 ounces egg noodles

·         1 tablespoon cornstarch

·         2 tablespoons cold water

In a large nonstick skillet, heat oil over medium-high heat.  Add steak, cook, stirring frequently until no longer pink – about 4 minutes.  Using a slotted spoon, transfer steak to a plate.

Cook noodles according to package directions as you perform the next step.

Add onion to juices in skillet.  Cook, stirring frequently, until browned, about 3 minutes.  Stir in tomato sauce, broth, chili sauce and pepper.  Cook for 3 minutes.

Return beef to skillet.  Add green beans, cook until hot.  Make a slurry with the cornstarch and water and add to skillet. Simmer until sauce is slightly thickened, about 2 minutes.   Drain noodles in a colander, place on serving plates.  Top with beef mixture and serve.