Slow Cooker of Insta-pot Mexican Beef for Enchilada

INGREDIENTS

Shredded Beef:

• 2-3 pound boneless chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup salsa (green or red salsa)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch or flour

Enchiladas:

• 10 6 or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro, optional

INSTRUCTIONS 

• For the slow cooker: in a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
• For the Instant Pot/Electric Pressure Cooker: in a 6-quart electric pressure cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, secure the lid on the pressure cooker and close the valve. Cook on high pressure for 60 minutes. Let the pressure naturally release for 15 minutes (or all the way). Release the remaining pressure.
• Remove the roast and place in a large bowl or shallow pan (like a 9X13-inch pan). Shred into bite-size pieces with two forks.
• Turn the Instant Pot to sauté and bring the liquid to a simmer (for a slow cooker, pour the liquid into a saucepan and bring to a simmer).
• In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (use a bit more water if using flour). Add the slurry to the simmering liquid, whisking constantly, and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
• Pour about 1/2 cup sauce in with the beef and toss. Use as desired (instructions for enchiladas below).
• To make enchiladas: Spread about 1/2 cup sauce on the bottom of a 9X13-inch pan.
• Toss the cheddar and Monterey Jack cheeses together.
• Spread shredded beef in the center of each tortilla. Sprinkle with cheese. Roll up and place in the pan, seam-side down.
• Spread 1-2 cups of sauce over the top of the enchiladas. Sprinkle with cheese.
• Bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
• Sprinkle with fresh cilantro, if desired, and serve.

NOTES

Serving Size: it kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking.

Freezable: the cooked, shredded beef freezes really well. Toss the beef with 1-2 cups sauce and freeze (in bags or covered containers). Assembled enchiladas freeze very well, too. To bake from frozen, keep the pan covered and bake at 350 degrees for 45-60 minutes; uncover and bake until heated through and bubbly, another 20-30 minutes.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/

I got this recipe from Mel's Kitchen Cafe found on the link by clicking here.  

Easy Banana Bread Recipe

PREP TIME 10 minutes

COOK TIME 1 hour

TOTAL TIME 1 hour 10 minutes

SERVINGS 12 servings

AUTHOR Holly Nilsson

This banana bread is one of the easiest recipes I’ve ever tried and turns out perfectly every time! Feel free to substitute your favorite nuts (like walnuts) or even add in chocolate chips.

Ingredients

• 3 medium bananas mashed
• ½ cup mayonnaise  
• 1 egg
• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar
• ½ cup chopped pecans

Instructions

• Preheat oven to 350*F.
• In a bowl mix together mashed bananas, mayo and egg. In a separate bowl combine flour, sugar, baking soda, salt and pecans
• Add flour mixture to wet mixture and stir just until combined. Note: The mixture will be very thick, do not over mix
• Pour into a greased loaf pan. Bake 60-70 minutes or until a toothpick comes out clean.
• Remove from pan and allow to cool completely.

Notes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

To Ripen Bananas  Quickly bake at 300°F for 15-20 minutes. Cool before using.

Avoid adding extra bananas, this can make the bread too dense.

As with all quick breads, do not overmix. Stir just until incorporated.

Check your bread at least 10 minutes before the bake time is up.

Line the loaf pan with parchment paper  leaving about 3 inches of paper folded over the top of the pan for easy removal.

To Make Muffins divide over 12 muffin wells and bake 14-18 minutes or just until a toothpick comes out clean. Do not overbake.

I wanted to try a new banana bread recipe and when I saw this recipe has mayonnaise in it, I wanted to try it.  (Not that I'm particularly a huge fan of mayo, I was thinking it would make it moist.)  Then I saw that it had a 4.99 star rating  from 1650 votes I for sure wanted to try the recipe.  It did not disappoint.  I got the recipe from spendwithpennies.com found by clicking here. 

Vegetarian Chili

INGREDIENTS

• 2 tablespoons 

  olive oil

• 1 large yellow onion, diced
• 2 large bell peppers, diced
• 2 medium carrots, diced
• 2 stalks 

  celery, diced

• 4 cloves 

  garlic, minced

• 2 tablespoons 

  chili powder

• 1 tablespoon 

  ground cumin 

• 2 teaspoons 

  dried oregano

• 2 teaspoons 

  kosher salt, plus more to taste

• 1/2 teaspoon 

  freshly ground black pepper

• 1/4 teaspoon 

  cayenne pepper

• 1 (28-ounce) can 

  diced tomatoes, preferably fire-roasted (do not drain)

• 2 (4-ounce) cans 

  roasted green chiles, undrained

• 3 (15- to 15.5-ounce) cans 

  beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed

• 1 to 2 cups 

  low-sodium vegetable broth, divided

• 1 (15-ounce) can 

  whole kernel corn, drained

• Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes

EQUIPMENT

• Large pot 

• Fine-mesh sieve or strainer

INSTRUCTIONS

1. Heat the oil. Heat the oil in a large pot over medium heat until shimmering.

2. Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes. 

3. Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies. 

4. Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.

5. Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth. 

6. Stir in the corn. Add the corn and stir to combine. 

7. Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.

8. RECIPE NOTES:  Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer

9. I got this recipe off of thekitchn.com website found by clicking here.   I chopped all the vegetables for this recipe with my chop wizard, which I love using.  You can order one from amazon by clicking here.   

10. 

Instant Pot Cooking times

For the past two years, I've enjoyed cooking in my Instant Pot.  I mostly use it for cooking beans and rice.  I've also cooked hardboiled eggs in it.  

These charts have more details without the pictures.  If the charts are too hard to read on this post, you can see them more clearly on the Instant Pot webpage by clicking here.