Fiesta Time: Southwestern Beef

Originally we were only going to have Pork Carnitas for our main dish. (a recipe we got from a class we took at Thanksgiving point). It was finally decided we should do some shredded beef also. It was a good thing since this was the only meat ready when we started. (the other recipe took a lot longer than anticipated) This is an easy crockpot recipe. The meat shreds easily and tastes great. This meat could be used for Tacos, burritos, tostadas, enchiladas etc.

Southwestern Beef

1 onion, chopped
2 1/2 lb. or so beef roast
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green.), chopped I used FFT #3
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, etc.

Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything. Cook on high for 5-6 hours or low for 8-9 hours then shred the meat with two forks. There was a lot of liquid when I went to shred the beef so I took the liquid out. (I had used a crock pot liner) I shredded the beef and put it back in the crock pot and then added just enough liquid to keep it moist so it wouldn't dry out.

Then serve with desired toppings!

Favorite Freezer Tip: Ground Beef

Favorite Freezer Tip #1

Occasionally I will highlight some of my favorite things that are in my freezer. These will be things that are very handy to have around for cooking.

Ready for FFT #1?

Cooked hamburger. Watch for hamburger on sale or get the 5 lb. beef rolls and brown the whole thing at once. Drain it and divide it between quart size freezer bags. It saves TONS of time and makes it easier to "whip" up a recipe quickly. Some of the recipes I like to use it in are shepherd's pie, hearty casserole, chili burger supper, tacos, pizza puffs, spaghetti, or Beef Barley Noodle Soup.

Note: I usually add an extra bag when I'm dividing it up. For instance if it is 5 lb. of hamburger, I divide it up between 6 bags. A lot of recipes just need a little meat in them, but don't really need a whole pound.

Slow Cooker Italian Beef

This recipe came from one of my favorite cooking blogs, My Kitchen Cafe. It is one of my favorite crockpot recipes and I love it on sandwiches.

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. About 45 minutes before eating, remove bay leaf, and shred meat with a fork and return to the juices. Serve on crusty rolls with cheese, if desired.

Beef Barley Noodle Soup

At least once a week I attend the free cooking classes that are offered at our local grocery store (Macey's). I have so many great recipes from there. Two of my favorite people to see are the director and assistant director. They teach a class every so often, and their recipes are always good. This soup was presented by the assistant director. It is easy, hearty and tasty. Great served with rolls or crusty bread.

Ingredients:

8-10 cups water
6-8 cubes beef boullion
2 lbs. browned ground beef
12 oz. pkg wide egg noodles
1/2 cup dried onion (or 1 med. chopped up onion)
1/2 box of 11 oz. box Quick Barley
2-3 cups frozen mixed veggies
garlic salt
pepper
Worcestershire Sauce to taste

Directions:

Put browned/drained ground beef in soup pot. Put all the rest of ingredients in there also. Bring to boil for 15-20 minutes. Simmer for 20-30 minutes. Serve.

This is not very "soupy" by the time the noodles etc. cook. You could add more water if you prefer. This makes a lot of soup, so I will half it next time (which will still give us leftovers) You could add any veggies that you have. I used a bag that had carrots, green beans and peas.