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.  

Black Bean Taco Mix

Ingredients

16 oz package (2 cups) dried black beans

1 Tbs butter

1 large onion 

4-6 garlic cloves

1-2 jalapeño  peppers

1/4 tsp Mrs Dash seasoning (optional)

1 Tbs taco seasoning

1 Tbs cumin seasoning

1/2 Tbs salt

1/2 tsp pepper

2 lbs ground beef

2 cups red salsa

1 cup green salsa

Cilantro (optional)

Lime Juice (optional)

Instructions

Cook black beans until soft according to package instructions. When done cooking, add 1/2 Tbs salt and set aside.  (If cooking in Insta Pot, soak beans over night and the next day put inInsta Pot and set it to cook for 7 minutes.)

While beans are cooking, mince garlic cloves, dice chili peppers (remove seeds), and chop onions.  Cook them in butter and Mrs. Dash until the onion is transparent. Set aside. 

Brown meat. When meat is browned, drain off fat.  Add the red and green salsas and cooked onions, chili, and garlic.  Add taco and cumin seasonings (you can adjust seasonings to your taste).  Add black beans and some of the liquid (as desired - I'll add 1to 2 cups of liquid) it was cooked in. 

Add chopped cilantro and lime juice if desired.

The finished product

Since we have moved to Belize a year ago, I have been cooking a lot more with dried beans.  As I have cooked up black beans, I put these ingredients together and came up with this Black Bean Taco Mix recipe.  It is our new favorite recipe to have for dinner. We will serve it on corn tortillas or with tortilla chips, chopped tomatoes, grated cheese, sour cream, salsa etc.   

Crock-pot Ravioli Casserole

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper to taste
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic.  Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.  I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well.  Then I added the last 1/2 cup of mozzarella to melt on the top.


I found this recipe here

Homemade Taco Seasoning

(makes about 3 Tablespoons)

Ingredients:
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions:
Mix all ingredients together. Store in an airtight container until ready to use. you can easily double this recipe to make more.

When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat. Feel free to add more or use less.

Brown your beef then drain off fat. Sprinkle seasoning evenly over meat and add 1/3 cup of water, mix in. Simmer until water is adsorbed.

I got this from Julie Steinbrink's Facebook page.  She always posts lots of recipes on her Facebook page is is always encouraging everyone to follow her.  

Slow cooker Italian Beef

Ingredients

• 1 1/2 cups low-sodium beef broth
• 1 cup water
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons onion powder
• 2 teaspoons dried parsley
• 2 teaspoons garlic powder
• 2 bay leaves
• 5 pounds chuck roast

Directions

1. In a liquid measuring cup or bowl, combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves. Whisk to combine.
2. Place roast in slow cooker and pour seasoning mixture over the meat. Cover, and cook on low for 9-10 hours or on high for 5-6 hours. When done, remove bay leaf, and shred meat with a fork (keep the shredded meat in the slow cooker with the juices). Serve on crusty rolls with cheese, if desired.

Rachel told me about this recipe found here on melskitchencafe.com  Click onto the site to see a picture of how to serve this meat. 

Beef and Broccoli Stir-Fry

Ingredients

• 1 pound boneless sirloin steak
• 1 cup beef broth
• 1/4 cup low-sodium soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons dark sesame oil, divided (or you can use canola oil)
• 1 tablespoon minced peeled fresh ginger (or you can use dried ginger- l tsp or 1/2 tsp)
• 3 garlic cloves, minced
• 4 cups broccoli florets
• 2 1/2 cups sliced onion (about 1)
• 1 cup thinly sliced carrot
• 6 cups hot cooked quick-cooking brown rice (or white rice)

Preparation

1. Trim fat from steak. Cut beef diagonally across grain into very thin slices.
2. Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.
3. Heat 1 teaspoon oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 2 minutes. Add beef; stir-fry 5 minutes. Remove mixture from pan; keep warm. Add remaining 1 teaspoon oil; add broccoli, onion, and carrot. Sauté 7 minutes or until vegetables are crisp-tender. Return beef mixture to pan, and stir in cornstarch mixture; sauté 2 minutes or until thick and bubbly. Serve over rice.

Rachel made this recipe for dinner the other day and it was delicious. She used stew meat that she sliced thinly instead of top sirloin steak. She got the recipe from here. This is one of the reviews from the recipe webpage source: My family loves this dish. Make sure not to overcook the steak (approx. four minutes is enough) and I prefer a little less ginger in mine, but it is very good. You can substitute any veggies you wish and it still works well.

Layered Hamburger Bake....

...(or "Suzanne's Casserole" since I got it from my college roommate, Suzanne)

6 oz. medium noodles

1 lb. ground beef

1 small onion, chopped

1 15 oz. can tomato sauce

1/2 t. salt

1/8 t. garlic salt

1/8 t. pepper

1 8 oz. cream cheese, softened

1/2 c. sour cream

1/4 c. milk

1 10 oz. pkg. frozen chopped spinach, cooked & drained

cheddar cheese

Cook noodles. Brown hamburger & onion. Drain off fat. Stir in tomato sauce, salt, garlic, pepper & cooked noodles,; set aside. Stir together cream cheese, sour cream & milk. In 12 x 7 1/2" baking dish layer half the beef-noodle mixture, half the cream cheese mixture, all the spinach,and remaining ground beef mixture. Bake uncovered, in 350 degree oven, about 30 minutes. Uncover, spread remaining cream cheese, sprinkle with cheddar cheese. Bake 10 more minutes.

The above is the actual recipe that I got from Suzanne. I use a little more noodles and 2 8oz cans of tomato sauce. I use a 9x13 pan. I layer everything, cover with foil and bake for about 30 minutes. Also, I don't just drain the spinach,I literally squeeze the liquid from the spinach. ~April

April Steimle sent me this recipe after she served it at the dinner we attended together. It was sooo good. After reading what was in the recipe I know why it was so good.....sour cream and cream cheese. Yum!

Hiker's Stew

Potatoes, peeled and diced (or leave on the skins if you use red potatoes)

Onion, cut into big slices

Carrots, peeled

Celery, cut in large chunks

Beef of some sort (I used browned ground beef. Stew meat would be awesome. Leftover roast would work, I'm sure.)

1 can golden mushroom soup

1 pkg. onion soup mix

Water

Seasonings to taste (I used pepper, Mrs. Dash, and Creole seasoning)

Throw everything in a crock pot and turn on low. Leave and go for a long, long hike. Come home, salivate as you pull into the driveway because you can already smell it, and eat three big bowls.

Ok, so maybe you can enjoy this even if you haven't been hiking all day. But it definitely tastes ten times better if you have.... :)

Meat Loaf

1 1/8 lbs ground beef
1/8 lbs sausage
2 eggs
1 small onion, chopped fine
1/4 cup milk
1/2 cup dry bread crumbs
1 1/4 tsp salt
1 1/4 tsp nutmeg

Mix well. Bake at 350 to 375 degrees for about an hour. (You should check it. The altitude makes a difference in the time it takes to bake through.)

Meat Loaf Sauce

1/2 cup ketchup
2 Tbs vinegar
2 heaping tbs brown sugar
1 tsp mustard
1 shot Worhestershire sauce

This is a recipe from my childhood. I copied over the recipe exactly how my mom gave it to me. My mom fixed it often when I was a kid and we loved having meatloaf sandwiches for leftovers. (She would always double the recipe) I was always fascinated to watch my mom mix up the ingredients with her bare hands in a large mixing bowl! Be sure to use the extra lean ground beef. I like to use the Italian Style flavored bread crumbs from Costco (Progresso brand) when it calls for the dry bread crumbs. It gives it added flavor. Also today when I make this recipe for dinner, I'm going to use ground turkey that I bought from Costco. It has no fat and seems to be just as good as any ground round that my mother used. I've never made the meatloaf sauce so I can't comment on it. It was just with my mom's meatloaf recipe, so I thought I'd include it with the post. My mom noted she got this sauce recipe from Marie Redmond.

Hunter's Stew

More like a casserole than a stew, this is essentially a tin foil/dutch oven dinner. This is very versatile and you can add whatever vegetables you like. The ones listed are the ones I use. (If you're short on provisions, the first 6 ingredients are pretty much necessary.) Sorry there are no quantities listed--add as much as you need/like.

Potatoes, peeled and sliced thin
Onion, chopped
Carrots, sliced thin
1 lb. hamburger, cooked and drained
1 can cream of mushroom soup
1 can tomato soup
Celery, sliced thin
Bell peppers, chopped
Corn
1 small can green chilis
Seasonings: Worcestershire sauce, salt, pepper, crushed red pepper, SeasonAll, Mrs. Dash

Layer/dump all ingredients in a crock pot and cook all day. OR...cook in a 9x13 at 375* for about 1 1/2 hours (until potatoes are done).

From my college roommate, Jess.

Pita Pockets

1-2 lb hamburger
1 chopped onion
1 chopped green pepper
1 small can mushrooms
2 chopped tomatoes (1 can diced)
1 small can green chiles
1-2 cup grated cheese (cheddar/mozzerella, etc)
Pitas (Or tortillas. Or sliced french bread)

Brown hamburger with chopped onion. Drain grease. Add green pepper, mushroom, tomatoes, chiles. Simmer to blend flavors. Remove from heat, put grated cheese on top. Cover and let sit for 5 minutes before serving. Stuff in a pita.

This recipe is great because it is very adaptable. Add more (ie: garlic, chopped celery), substitute, or take out ingredients. If you don't have pitas, it's good wrapped in a tortilla with lettuce. Jess says it's also yummy eaten sandwich-style on French bread with Italian salad dressing. EXPERIMENT!

From my roommate Jess. Yummy and easy. (If it's not either of those, I won't make it!)

Sloppy Joe

For meat mixture:
Brown 2 lbs ground beef with 1 cut up onion. Add 1/2 tsp salt and 1/2 tsp pepper.

For BBQ sauce, combine in jar or bowl:
1 cup ketchup
½ cup water
2 Tbs sugar
2 Tbs prepared mustard
2 Tbs worcestershire sauce

This is a great meal to make when you don't know what else to make. This works for me because I always have frozen chubs of hamburger in my freezer from Costco. I'll also try to have hamburger buns in my freezer. If I don't, toasted bread or some kind of hard roll would work. I also like to add a slice of tomato and cheese to this dish if I have them on hand.  I have also used 2 lbs of ground turkey instead of ground beef and you can't really tell the difference in taste, but your pocket book will feel the difference with rising beef prices.  

Stuffed Hard Rolls

1 1/2 lbs hamburger
1/2 cup ketchup
1 tsp mustard
3 sticks finely shopped celery
1 finely chopped onion
1 can cream mushroom soup (no water)
1/3 tsp pepper
1/8 tsp nutmeg
1/2 tsp salt
1 dozen hard rolls cut length wise and hollow out the centers

Brown hamburger, celery and onions. Add rest of ingredients including centers from the rolls. Wrap in aluminum foil. Store until ready to use

Warm in covered container in oven.

I got this recipe 30 years ago from my college roommate, Mary Ellen Bench. It is a very labor intensive recipe, but well worth the time because everyone loves them. I use half the salt the recipe calls for. I like to use the Francisco International French Rolls from the store Smart and Final. I will often double the recipe when I make this and put half of the rolls in the freezer for a future meal.

Tamale Pie*

1 to 1 ½ lb. hamburger
1 onion, chopped
1 T chili powder
salt and pepper to taste
grated cheese
2 small cans tomato sauce
1 can whole kernel corn (undrained)
3 cups milk
1 cup corn meal
1 can chopped pitted olives (drained)

Brown hamburger and add chopped onion. Add salt and pepper, and chili powder. Add tomato sauce, corn, milk, cornmeal. Place in 9 x 13 greased pan. Cut olives in slices and mix in. Bake 45 minutes at 350. Sprinkle with grated cheese.

*If using this recipe from food storage items, use canned beef instead of hamburger. Use 1 cup powdered milk and 3 cups water instead of fresh milk. I don't have cheese in my food storage, and it would taste fine without it.

A Magnusson family recipe…one of Scott’s favorites from his childhood.

Lasagna Toss

1 pkg (12 oz) American Beauty large Shell-Roni macaroni, uncooked
2 lbs ground beef (I usually use only 1 lb.)
½ cup chopped onion
1 clove garlic, minced
1 27 oz can spaghetti sauce
2 cups ricotta or cottage cheese
1 Tbs chopped fresh parsley
2 cups (8oz) shredded mozzarella cheese
Grated Parmesan cheese, optional

Heat oven to 350. Cook pasta according to package directions for 7 minutes; drain. Meanwhile in large skillet, brown grown beef with onions and garlic; drain off excess fat. Stir in spaghetti sauce and simmer 10 minutes or until heated through.

Stir cooked pasta into meat sauce.

Place ½ pasta mixture in 2 quart casserole. Combine cottage cheese with parsley. Evenly spread on top of mixture in casserole. Sprinkle with 1 cup mozzarella cheese; cover with remaining pasta mixture and remaining mozzarella.

Sprinkle with Parmesan cheese, if desired. Cover and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 12 servings.

(I use cottage cheese instead of ricotta cheese. Instead of fresh parsley, I used dried dried Italian seasoning.  I prefer to use bow tie pasta, but it is also good with the shell pasta.)  I found this recipe on a noodle package and fix it often. It is fast, easy and delicious!

2024

After making this recipe for years, I have made a few changes.  I use bowtie pasta. (Barilla brand -1/2 a package or 8 oz)  I use Hunt's pasta sauce Garlic and Herb flavor 24 oz can) As mentioned above I use cottage cheese - not the ricotta and dried Italian seasoning in place of the fresh parsley).  I also use 1 lb of beef instead of 2 lbs.  The garlic, onion, and cheese are the same in the original recipe.  

Pictured is 1 lb of Mozzarella cheese.  I use what the recipe calls for - 1/2 a pound  

Hawaiian Meatballs

Sauce for Hawaiian Meatballs
1 can (14 oz)  pineapple chunks
1/4 cup brown sugar
2 TBS cornstarch
1/2 tsp ground ginger
1 TBS soy sauce
3 TBS vinegar
12-15 meatballs (recipe below)
1 green pepper, cut into large squares
1 onion, cut into large squares

Drain the pineapple chunks, pouring the juice into a measuring cup. Add enough water to the juice to make 1 1/4 cup of liquid. Pour this into a saucepan. (Save pineapple chunks for later.) Add to the juice in the saucepan the brown sugar, cornstarch, ginger, soy sauce, and vinegar. Bring to a simmer over medium heat, stirring constantly, until the sauce is clear and thickened. Dump in the entire batch of meatballs, cooked and drained, and let them simmer in the sauce for 5 minutes. Add the green pepper, the onion, and the pineapple chunks, bring to a boil, and cook for about 5 minutes more. Serve over rice. Makes about 4 servings.

Plain Meatballs
1 lb ground beef (or turkey)
1 egg
1/2 cup bread crumbs
1/4 cup very finely chopped onion
1 tsp salt
1/2 tsp pepper

In a medium bowl, combine the ground beef, egg, bread crumbs, onion, salt, and pepper. Squish together with a fork or clean bare hands until well mixed. Form into 1-inch meatballs, Place in one layer on cookie sheet and bake at 375* for 15-20 minutes, turning them over halfway through baking. Scoop the meatballs off the cookie sheet, leaving behind the fat that has drained out of them, and use in any recipe that calls for meatballs (ex: with BBQ sauce, in spaghetti, appetizer on a toothpick) Makes 12-15 meatballs.  Can be made ahead and frozen.

Lisa got this from the cookbook, Clueless in the Kitchen. I like to make this recipe with ground turkey and seasoned bread crumbs.  Instead of rolling individual meatballs, I press the raw mixed meat on a jelly roll cookie sheet to cover the bottom. I usually end up cooking the meat a little longer than 15 - 20 minutes.  Then when the meat is cooked I'll cut them into small squares with a pizza cutter.  So, maybe when I do this, I should call this recipe Hawaiian Meatsquares. 

Also, in the part of the recipe under Sauce for Hawaiian Meatballs, I sometimes like to use rice vinegar instead of plain vinegar.  

Lisa added this helpful hint:  So...last night I was making Hawaiian Meatballs (what a fabulous recipe, by the way...you should try it out!) and I needed bread crumbs. Well, I think I've bought real bread crumbs once in my life, and I sure didn't have any on hand last night. Usually I just crush up saltine crackers and use those. But I was fresh out of saltines too! So I used the next best thing--CHEERIOS! And they worked great. They crushed up nicer than saltines and didn't contribute a weird taste like I was afraid they might. I think I'm going to use Cheerios every time now!