Tuesday, June 3, 2014

Tasty Tasty Shredded Beef

Mexican food is one of our all time favorites. The boys (typically) without complaint eat their whole plateful of food.  Yesterday I made delicious enchiladas. We loved them, especially with a spoonful of sour cream (for husband and I).

Shredded Beef Enchiladas
adapted from:

2-3 lbs chuck roast (I used 5 smallish elk  round steaks)
1 large onion, roughly chopped
1 T minced garlic
2 cups beef broth
1 T chili powder
1 T cumin
6 corn tortillas
1 (29oz) can enchilada sauce (I used the red sauce)
2 cups shredded cheddar cheese

Place onions and garlic in a greased crockpot.  Add meat; sprinkle with seasonings.  Pour broth over all.  Cook on HIGH for 6 hours.  Remove steaks.  Shred in a bowl. Discord cooking liquid with onions and garlic.  Toss all the meat with half the enchilada sauce (separate into thirds)...freeze in two-thirds in 2 baggies.  Pour a few tablespoons sauce in the bottom of a small greased oven safe dish.   Wrap tortillas in a damp paper towel and microwave for 40 seconds until soft and pliable.  Place some filling and a little cheese in each tortilla.  Place seam side down in pan.  Pour remaining sauce on top of enchiladas. Top with remaining cheese.  Grease a piece of foil.  Place on top of casserole.  Bake at 350 for about 45minutes. Then remove foil. Turn off heat for oven and let sit in oven for about 15minutes so cheese can get melted and gooey.

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