Tortilla Surprise!

1 lb. ground beef
1 green bell pepper
1/2 onion
1 can tomato sauce (16 oz)
1 bag frozen corn or 2 cans of corn
olives
grated cheese- Cheddar, Mexican blend, Co Jack, it's all good!
corn tortillas
salsa

cook ground beef with pepper and onion. Drain.
Grease 9x13 pan and pour a little tomato sauce on bottom (about 1/4)
Lay corn tortillas down until bottom is covered. Add meat mixture, then layer frozen corn and grated cheese. Add another layer of tortillas until covered. Pour remaining tomato sauce and salsa on top. Sprinkle remaining cheese and sliced olives.

Bake 350 for 45 minutes. This is delicious and freezes well if you want to double the recipe.

Beef Stroganoff

1-2 lbs. tri-tip strips, for stir fry
1 small purple onion
2 cans cream of mushroom soup
1 can mushrooms, drained (optional)
1/4 tsp. garlic salt
pepper to taste
1 cup sour cream
8 oz. cream cheese

Combine all ingredients, except sour cream & cream cheese, in crockpot. Cover and cook on low 6-8 hours. Stir in sour cream & cream cheese the last hour of cooking. Serves 8.

Spoon over hot egg noodles. (cooked separately)

We like the tri-tip meat but the original recipe calls for stew meat, cubed.

Recipe from: Catherine

Shredded beef and Rootbeer sandwiches

3-4 lb lean boneless beef roast

1 can Rootbeer (don't use diet)

1 1/2 c barbecue sauce 

Hamburger buns

Throw the roast, rootbeer, and bbq sauce in a crock pot.  Cover, cook on low for 8-10 hours. Shred and scoop onto hamburger buns.

Savory Pork or Beef Carnitas

1 Boston butt pork roast (3-4 lbs.), trimmed of visible fat OR 3-4 lbs of beef roast
1 package reduced-sodium taco seasoning
3 cloves of garlic, sliced
1 large onion, quartered
1 can (4 oz.) whole green chilies, drained

6-8 flour tortillas
shredded lettuce
chopped tomatoes
sliced avocados
sour cream
lime wedges
chopped scallions
fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chilies in a 4 ½ to 6 quart slow cooker and add about 1 cup of water. (If roast is about 3 lbs use slightly less than 1 cup of water, if it is closer to 4 lbs use a full cup.) Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low heat.

Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with the toppings.

A 3 lb. roast is enough for 2 meals for our family. For New Years I used about a 4 lb. chuck roast and it easily fed 12 adults. To make pulled pork sandwiches I freeze the leftovers, and then combine them with a bottle of bbq sacue and serve them on buns.

Healthy Mini Mushroom Meatloves

1 lb. Ground Turkey or Beef
2 4-oz cans Mushrooms (Stems and pieces, drained)
1 cup Rolled Oats
1 Egg or 1/4 cup egg substitute
1/3 cup Chopped Onion
1/2 tsp Salt
1/4 tsp Ground Pepper
1 tbs Wocestershire Sauce
2 tbs Ketchup
1/4 tsp Dried Thyme

1. Preheat oven to 350*. Spray a 12-cup muffin pan with cooking spray.
2. In a large bowl, mix together turkey (or beef), mushrooms, oats, egg, onion, salt, pepper, Worcestershire, ketchup and thyme.
3. Divide the mixture into 12 balls, or even easier, use an ice-cream scoop, and place in muffin tins.
4. Bake for 30 minutes
makes 6 servings

Jocosa's meatloaf

2 lbs ground beef

2 eggs beaten

2/3 C milk

2 tsp salt

1/2 tsp pepper

3 slices of bread, broken up

2/3 c chopped onion

1 shredded carrot

1 1/2 C grated cheddar cheese

Mix ingredients together and shape into two loaves. Bake on a cookie sheet @ 350 for 1 hour.

Add this sauce to it after you take it out the oven:

1/4 C ketchup

1 TB Mustard

1/4 C brown sugar

Mix ketchup, mustard and brown sugar together and spread over the 2 baked meatloaves.

Grilled Ribeye Steaks

1/2 c. soy sauce
1/2 c. green onions chopped
1/4 c. brown sugar
2 garlic cloves minced
1/4 tsp. ground ginger
1/4 tsp. pepper
2 1/2 lbs. rib eye steaks

Marinate ingredients and steak for 8 hours or overnight. Grill. Enjoy.

Asian Beef with Snow Peas

3 T. soy sauce
2 T. rice wine –NOT VINEGAR
1 T. brown sugar
½ t. cornstarch (I usually add a bit more)
1 T. vegetable oil
1 T. minced fresh ginger root
1 T. minced garlic
1 pound beef round steak, cut into thin strips
8 oz. snow peas, trimmed

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir fry ginger and garlic for 30 seconds. Add the steak and stir fry for 2 minutes or until evenly browned. Add the snow peas and stir fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is think and smooth. Serve