by Stephanie Taylor
3-4 lb beef chuck or blade roast
Carrots (as many as you want
2 Tbsp flour
4Tbsp brown sugar
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Cup ketchup
Mix sauce together and set aside. Slice onion and but carrots on the diagonal into large chunks (about 1 ½ inches in length). Put thick tin foil in pan (may need two to overlap). Put beef on foil. Put onion and carrots on top. Pour sauce over everything. Seal tin foil. Cook for 4 hrs at 350. You can also do this in a crock pot on medium for 3-4hrs. Potatoes can be added in the last hr.
Monday, November 15, 2010
by Stefanie Popa (Taste of Home)
- 1-1/4 pounds ground beef
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 cups salsa
- 1 can (16 ounces) refried beans
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) enchilada sauce
- 1 can (4 ounces) chopped green chilies
- 1 envelope taco seasoning
- 1/4 teaspoon pepper
- 6 flour tortillas (10 inches)
- 3 cups (12 ounces) shredded Mexican cheese blend, divided
- 2 cups crushed tortilla chips
- Sliced ripe olives, guacamole, chopped tomatoes and sour cream, optional
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
- Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture.
- Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
- Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired. Yield: 12 servings.